Prepare ingredients. Pumpkin buns need pumpkin, flour, yeast, salt and water. Cut the pumpkin into small pieces first, and then steam it in a steamer. After steaming, press the steamed pumpkin into mud with a spoon. Next, put the flour into a large bowl, add the right amount of yeast, salt and pumpkin puree, then slowly pour in the right amount of water and stir while pouring until the dough becomes smooth and uniform.
Knead dough and ferment. Put the kneaded dough in a warm place and ferment 1 to 2 hours until the dough is twice as big. The fermentation time will change with the change of temperature and environment, so please adjust it according to the actual situation.
The next step is segmentation and shaping. When the dough is fermented to twice the size, take it out and knead it on the chopping board several times. Then divide the dough into small pieces of suitable size and knead them with your palm. Be careful not to use too much force when rounding, so as not to make the dough firm.
And then carry out secondary fermentation. Put the dough on the chopping board, then cover it with a clean cloth, and then put it in a warm place for secondary fermentation, about 30 to 40 minutes. After the dough is fermented to twice its size again, it can be moved on to the next step.
Finally, baking. Preheat the oven to 200 degrees Celsius, put the fermented dough on the baking tray and spread it evenly. Then put the baking tray in the preheated oven and bake for about 15 to 20 minutes, or until the surface of pumpkin buns is golden yellow.
In the process of making pumpkin steamed buns, you can add some sesame seeds, chopped green onion or other seasonings to enhance the taste according to your personal taste. Please adjust your schedule according to your own environment and actual situation.
Making pumpkin buns is not complicated. Just prepare the ingredients, knead the dough, ferment, cut and shape, ferment for the second time and bake. I hope the above introduction is helpful to you, and I wish you delicious pumpkin buns!