Pictographic pumpkin chestnut bun(xiang xing nan gua li zi bao )

Pictographic pumpkin chestnut bun

Introduction:

"Chestnuts and pumpkins are my spokesmen for the taste of autumn. So, today, make a combination of these two little partners. Pumpkin shape, with chestnut stuffing, point on a bright red medlar, lifelike pumpkin chestnut bag is in front of you. Unfortunately, preparations are inadequate. If you add some pumpkin puree to the bun skin to make it golden, the finished product will be amazing.. Steamed stuffed bun skin still follows the "Zhongzhong method" introduced last time. A good method is worth trying again

Production steps:

Step 1: dissolve the yeast in 150g water in advance, stir and melt, then let it stand for a few minutes;

Step 2: put flour (a) and fine granulated sugar (a) into a container and mix evenly;

Step 3: slowly add yeast water into the mixture of flour and sugar, and stir until there is no dry powder;

Step 4: cover with a lid or plastic film, place in a warm and humid place and ferment for 30 minutes (room temperature is about 20 ℃);

Step 5: the fermented dough smells sour and has many small bubbles on its surface;

Step 6: tear open the surface, you can see the fine and uniform honeycomb tissue, and the fermented dough is ready;

Step 7: add the flour (b) in the main dough into the fermented dough, mix it with a scraper until there is no dry powder, and knead it into a smooth dough;

Step 8: cover with plastic film and let it rest for 5-10 minutes (room temperature is about 20 ℃);

Step 9: when the time is up, divide the dough into small dough with uniform size, and the weight of each dough is about 40g;

Step 10: take a small dough, flatten it with the palm, and roll it into a round dough with a rolling pin, which is thick in the middle and thin around;

Step 11: divide the filling into small balls of 20g in advance. Put stuffing in the middle of the dough;

Step 12: wrap the stuffing with dough;

Step 13: pinch the necking down, put it on the table, slightly round. Using the circular surface of scraper, first press out two lines on the bun embryo, as shown in the figure;

Step 14: continue to press out two lines on one side;

Step 15: continue to press out the lines on the other side. As shown in the figure;

Step 16: decorate with a medlar, and the shape of pumpkin will come out basically;

Step 17: put the steamed bun embryo on the steaming grid with gauze or oil paper in advance;

Step 18: cover and let stand for 15 minutes;

Step 19: turn on the heat, steam for 15 minutes, turn off the heat without opening the lid, steam for 3 minutes, and then slowly remove the lid. Transfer the steamed buns to the airing net, and you can eat them when they are slightly cool.

Materials required:

Ordinary flour: 200 ~ 220g

Water: 150g

Sugar: 20 ~ 30g

Yeast: 3G

Homemade chestnut filling: 240g

Note: 1. Filling method: 200g cooked chestnut paste, 20g butter, 20g condensed milk, mix evenly; 2. As long as the fermented dough is stirred evenly, the dough is relatively wet and viscous; 3. After fermentation, the volume of the fermented dough is about 3 ~ 4 times of the original, there should be many small bubbles on the surface (phobia will feel uncomfortable), and it is slightly concave, which is similar to bread 4. When the main dough is kneaded, you may feel that it is slightly harder than the ordinary steamed bun dough at the beginning, because of the addition of sugar. Knead for a period of time, it will be soft, do not easily add water Oh; 5. The main dough does not need fermentation, static relaxation 5 ~ 10 minutes can be divided, after the division can pack stuffing; 6. To baozi embryo pressure lines, should be a little deeper, so as not to fermentation and steaming after the lines disappear; 7. Before steaming, must have the process of hair, so that steamed bun will be soft. If you make steamed buns with patterns, don't let them grow for too long to avoid unclear patterns after steaming. 8. Don't open the lid immediately after steaming. Steam for a few minutes and then slowly open the lid to avoid the shrinkage and wrinkling of the surface of steamed buns caused by the great changes of heat and cold.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Xing Nan Gua Li Zi Bao