These pumpkin buns can be eaten for breakfast, lunch, and dinner and go great with any dish. Best of all, you can eat as many as you want because they are so healthy and so delicious.😊
我做的丑丑的南瓜花卷，有待改进！下次应该花些心思，耐心一点，应该可以做的更好，为自己加油! 😉
还有剩下一些椰丝，便做了一些椰丝馒头，好吃！😋
Ingredients (A)
2 1/2 cups bread flour (300 g)
1 cup warm water (235 ml)
1/2 tsp yeast (3 g)
Ingredients (B)
2 cups bread flour (240 g)
1/2 cup warm water (118 ml)
1/2 cup mashed pumpkin
1/2 tsp yeast (3 g)
Method:
1. Mix water, yeast and mashed pumpkin together, then add flour and mix well.
2. Knead the dough until smooth. Cover and let the dough rest for for 30 to 40 minutes.
3. Do the same steps with ingredients A.
4. After 40 minutes, first roll out the white dough. Then roll out the pumpkin dough.
5. Brush oil on the pumpkin dough,then put the white dough on top. Brush oil on the white dough.
6. Roll it all up, then cut in same size.
7. Make an indent on top with a chopstick then join the two ends together.
8. Cover and let buns rest for 30 minutes.
9. Steam for 14-15 minutes then turn off the heat and wait for 5 minutes before removing the cover.
Saurce from: Cooking with May Lynn
Happy Making!
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