Camouflage pumpkin meat bun(mi cai nan gua rou bao zi )

Camouflage pumpkin meat bun

Introduction:

"It's better to eat pumpkin in dry autumn. My mother-in-law said that she wanted to eat pumpkin for several days, but she couldn't because of her bad stomach, so she thought of this method. Because I have a little too much pumpkin.. So I ferment pumpkin dough first. I got up at half past six in the morning for this breakfast.... It's a porridge cooked after the noodles are mixed.... I'm so tired. "

Production steps:

Step 1: fermented white dough and pumpkin dough

Step 2: roll out the dough for use

Step 3: fold the roll and roll it into a cylinder

Step 4: cut into equal parts of the same size and roll them into round pieces

Step 5: put the right amount of stuffing on the dough

Step 6: then fold and pull the bun with thumb and index finger to seal it

Step 7: put the steamed buns into the steaming tray with oil or gauze, put them into the pot, cover the pot and ferment again for 20 minutes

Step 8: steam in boiling water for 15 minutes, then turn off the heat and simmer for at least 2 minutes, then serve.

Step 9: fried stuffing... Because I use a little more fat.. So I had a little stir fry... It's OK not to stir fry.

Step 10: Fried Bun stuffing.... Because I use a little fatter meat, so I use these fried onions for a while, not fried.

Materials required:

Pumpkin: right amount

Flour: 300g

Yeast: 4 g

Sugar: 15g

Note: when steaming steamed bread or steamed buns, don't remove the lid immediately in the middle and after the fire is turned off. Be sure to stew for 2 minutes before uncovering. Otherwise, the result will be that there is no big difference between steamed buns and dead noodles steamed buns. This is a personal test.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mi Cai Nan Gua Rou Bao Zi