Let’s change the way of eating pumpkin today. Steam it and mash it into puree. Use pumpkin puree and kneading noodles to make a small pumpkin and steam it. It looks cute, eye-catching and nourishing, and it also has a light fragrance of pumpkin. It tastes better than other vegetable purees.
How to make garden pumpkin
Prepare the ingredients and make this pasta. Both low-gluten flour and medium-gluten flour can be used. There are no special regulations. My family only has high-gluten flour, so I picked it up and used it.
Peel off the skin of the old pumpkin, cut it into thin slices, put it in a steamer and steam for 12 minutes on high heat, use chopsticks to smoothly insert the pumpkin meat, and prove that it is well cooked;
Pour the pumpkin into a large basin, mash it with a tool, add sugar and 2 grams of salt by the way, and stir well;
Wait for the pumpkin puree to cool slightly, pour in the high-gluten flour and mix, then add the yeast powder, knead the dough thoroughly, knead until the surface of the dough is smooth and the walls of the basin are clean, cover with plastic wrap and leave to ferment for about 20 minutes;
The dough is fermented to twice its original size, and the dense honeycomb can be seen on the surface. Take the dough out and place it on the cutting board;
Knead the fermented dough fully once or twice, vent it, and then divide it into several small doughs;
Take a small dough, round it up, use a toothpick to press out some pumpkin-like patterns on the surface, and insert a vegetable stalk on the top for decoration;
Put a piece of greased paper on the steamer, put the finished pumpkin buns on the greased paper, temporarily do not turn on the heat, cover the pot and let it stand for about 20 minutes;
After waking up, turn on the low heat, turn to high heat after steaming, steam for about 15 minutes, turn off the heat, and simmer for 5 minutes, then take out.