Recipe: Whole wheat pumpkin taro

Home Cooking Recipe: Whole wheat pumpkin taro



  1. After the pumpkin is cleaned, cut into small pieces and steam in a steamer for 20 minutes.

  2. Remove the pumpkin from the pot and peel it

  3. Squash the pumpkin into a mud

  4. Put 50 grams of warm water in the kneading container

  5. Add 3 grams of yeast powder

  6. Stir the yeast powder and water evenly

  7. Add 20 grams of white sugar

  8. Add 300 grams of whole wheat flour

  9. Add 150 grams of pumpkin puree

  10. Knead all the ingredients into a smooth dough; the kneading time is about 20 minutes.

  11. The dough is already fermented during the kneading, so the dough is divided into small pieces of about 50 grams.

  12. Take a small dose

  13. Roll on the chopping board in a clockwise direction

  14. Until the dough is rounded

  15. Brush a layer of oil on the steamer

  16. Put in the little dough you just made

  17. Cover the lid until the dough is about twice as large

  18. After steaming for 18 minutes in the steamer, turn off the heat for 5 minutes and then open the lid.


1. There are similarities between making a steamed bread and making bread. The dough is very important. When the dough is good, it is 80% successful. 2. Generally, the ratio of steamed noodles to water is 2 to 1, but it is difficult to master the pumpkin steamed bread, because there is a lot of water in the pumpkin. If the pumpkin is placed too much, it will affect the flour's tendon, and the more the dough is kneaded, the more Rotten, but also continue to add flour to the inside, it is miserable, the dough is not good, so I suggest that the pumpkin mud should be slowly added, do not add if you feel almost. 3. Although I made this pumpkin taro seem to have only one fermentation, in fact, in the 20 minutes before me and in the face, because it is summer, the dough is still fermented, but the last time it is still essential, it is rounded.馒 Hair is about twice as big. 4. When shaping the steamed bread, if it is found that there are many surface wrinkles, it is difficult to smooth it. You can put the flat side up, fold the wrinkles to the bottom with the downward wrapping, and then roll it on the cutting board. The gimmicks made can be round. 5. Use whole wheat flour as a steamed bread. Because there is wheat bran in the flour, it is not possible to smooth the steamed bread. Therefore, the finished product is relatively rougher than the low-gluten or medium-gluten flour, but it is nutritionally Speaking, whole wheat flour is more comprehensive. 6. Steaming steamed buns time is also very important. Generally, it takes 15 to 20 minutes to steam with cold water. Then, after turning off the flame, open the lid for 3 to 5 minutes, let the temperature inside slowly drop, otherwise the temperature difference between inside and outside will be over. Big, the hoe may be degenerated, such as shrinking.

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