# 摸着良心来种草啦 #
Pumpkin big steamed buns. Recently, making steamed buns has become more and more convenient. It is the first time to eat this Japanese pumpkin. I did not expect it to be much better than ordinary pumpkin. Missing some points, I also made millet and pumpkin porridge today.
Take an appropriate amount of pumpkin and steam it, add sugar (according to personal preference) and stir until smashed, dissolve 500 grams of flour and 5 grams of yeast powder with warm water. Add the pumpkin into the flour and stir, then add the dissolved yeast water, add water, the amount of water is me Put it according to the feeling. The amount of water absorption of each flour is different. It is probably just the flour after adding water into large snowflakes. Put it in the kitchen machine and stir it evenly. If the flour does not stick to the hand, it means the dough is OK. If your hands are too wet, add a little more flour. If it is too dry, the steamed buns will not be so fine. After forming a dough, leave it to ferment until it doubles in size, then put it in the kitchen mixer and stir a few times, take it out and knead it into shape, and leave it for 15- 20 minutes to ferment again, put cold water on the pot, steam for 10 minutes after the water is boiled, wait for 5 minutes, and then turn off the pot. The second pot can be turned off after only 10 minutes. Pumpkin-flavored steamed buns are much better than big steamed buns, goose I ate 4 at once, and the appetite of teenagers is good. Angel yeast powder is a great package!
# 摸着良心来种草啦 #
南瓜取适量蒸熟，加糖（按个人喜好加）搅烂，面粉500克，酵母粉5克用温水化开.把南瓜加入面粉中搅拌下再加入化开后的酵母水，再加水，水量我是按感觉放，每种面粉吸水量都不一样，大概就是加水后的面粉成大雪花片的就可以了，放入厨师机搅拌均匀就行了，面粉不粘手就说明面团OK了，如果粘手的话就说明太湿了，再加点面粉，太干的话馒头就不那么细绵了. 成团后放置发酵到一倍大，再放入厨师机搅拌几下，拿出来捏成型，放置15-20分钟再次发酵，冷水上锅，水开后蒸10分钟静待5分钟后出锅，第二锅只要十分钟后就可以关火了. 南瓜味馒头比大馒头好吃太多了，鹅子一下子吃了4个，青少年胃口就是好.安琪酵母粉做包一级棒！