Do pumpkin rolls, yeast do not pour directly into the pumpkin puree, how to do, good-looking and delicious it?

This chestnut pumpkin bought back a very long time, has been placed in the corner of the kitchen, today finally decided to give it eliminated, the husband's teeth ache again, said it can not eat too hard things, that well, do soft and delicious pumpkin rolls, remember the previous Yue Yue just started to do the rolls, often sticky collapse dead surface phenomenon, always thought it was steaming time is not, thought steaming the rolls to steam the longer the more delicious! I always thought it was because I didn't steam the rolls long enough, thinking that the longer you steamed the rolls, the better they would taste. Later to a friend as a pastry chef to ask for advice, only to know because the yeast poured directly into the pumpkin puree, just stirred the dough melon puree do not mention how hot, this time to pour the yeast, the rolls can be hair up to the strange, and then according to the pastry chef to teach the production of the trick, finally learned the correct way, every time you can make fluffy and soft do not collapse the rolls, good-looking and delicious.

prepared materials: 200 grams of winter melon, 500 grams of wheat flour, 150 grams of buttermilk, 5 grams of yeast, the first step: we first cut down half of the winter melon, to give it a peeling cleaned with a spoon to dig out the inside of the inner flesh, the chestnut pumpkin to see the beautiful, peeled can be really bad to cut it, the outer skin of the pitted, peeling consumed a lot of time, cut the skin, and then put it into a small piece. cut into small pieces, and then put into the pot inside the steam 15min, I usually like to use the pressure cooker to steam pumpkin, steam fast and accurate, time to take out after pouring into a bowl, gently pressed into a delicate carrot puree, this time I tasted it sugar just right, but like to eat some sweet friends, you can also add the appropriate sugar here step into the carrot puree stirred up after the first to let it into the side to cool, pay attention to this time to remember not to put yeast oh, because the carrot puree temperature is particularly high, yeast put in immediately will be hot death, will not have vitality, this is also a very important key point for everyone to get a good rolls steamed buns.

The second step: by drying the carrot puree in the case of it, we prepare 150 grams of buttermilk into a beaker, pour into the yeast and mix until the yeast is completely dissolved, and then poured into the early preparation of wheat flour, the side of the side of the mixing and mixing, mixing into a cotton-wool shape and then proceed to give it a ball, we have to knead the batter to be a little bit more hard, in the later stages of the good shape until the batter to the buttermilk to fully digested and absorbed into it, and then to give the batter to the Until the batter has digested the buttermilk and absorbed it into it, then give it a constant kneading, knead it smooth and delicate and put it into a bowl and cover it tightly with a piece of wet cotton cloth and let it rise until it is twice as big. Step 3: At this point the carrot puree is also cooled, then the yeast is poured in and mixed until dissolved, then the wheat flour is poured in and mixed into a floury consistency and then proceeded to knead it into a ball, the same way this carrot puree is kneaded a little harder.

30min later, it has long been hair fast full of all the bowl, and then dry flour sprinkled on the board to prevent sticking, take the batter out and rub the exhaust pipe. Step 4: As I do more carrot paste batter here, so it is divided into two cuts, half rolled into a rectangular rolling dough and then the cream rolling dough cover up, cut and trimmed off the irregularities near a part of the bottom rolled up from the end of a part of the end of a little cold water to make the seams when the adhesion more firmly, and then change the knife to cut into a two-finger wide section, if you don't want to do the appearance of the word, this time the rolls buns embryo on the Get it done, yellow and white color tone is very nice, I here is to take a chopstick at the top of the light press a little, do come out of the look will be better, and then successively set into the steam curtain on the side, into the pot cover the lid to let it rise to 1.5 times the size of the second time, to take 20min.

Step 5: The following then put the other half of the batter rubbing the exhaust pipe, divided into bun skin, wrapped up into a pumpkin buns, this is a good idea. package filling is the morning to do the dried plum cake Taiwan hand pie when the remaining, put it wrapped on the board after waking up to 1.5 times as large, rolls steamed buns 2 wake up good after shooting steam 20min, time is up do not rush to open the table after the cover, and again simmer for 5min, so that you can prevent the rolls steamed buns ignored by the cold collapse, rolls steamed buns out to the side of the drying rack to cool, so that out of the pumpkin rolls! Golden yellow temptation, soft and refreshing, colorful and delicious, and has a strong winter melon aroma, used as a summer meal or breakfast are quite good, but also with winter melon rolling out of the dried plum cabbage buns are also great Oh, sweet crust coupled with salty moldy dried cabbage bun filling unique flavor, people eat still want to eat.