How much yeast powder should be put in pumpkin steamed buns? How to put yeast powder in pumpkin steamed buns?

We all know that pumpkin steamed buns are a common type of steamed buns. They are sweet and delicious, and are soft to eat. They are very popular among people. Many people make pumpkin steamed buns at home. Pumpkin steamed buns are usually fermented with yeast. So how much yeast should be used for pumpkin steamed buns? Let's take a closer look!

How much yeast powder should be used to make pumpkin buns

Generally, it is calculated based on the amount of flour initially mixed with the pumpkin puree * 2. To put it simply, if 100g of flour is mixed with 100g of pumpkin puree, add 2g of yeast powder, and so on. Because the amount of yeast powder is related to flour, after the pumpkin puree and flour are mixed, some flour will basically be added later. In order to ensure the fermentation effect, just add double the amount at a time, and it will basically be successful.

Pumpkin steamed buns are made with steamed pumpkin puree and steamed dough. Remember to add baking powder. The kneaded dough can be made into ordinary round steamed buns or knife-cut steamed buns, or into beautiful flower-shaped steamed buns.

How to make pumpkin buns

Ingredients: old pumpkin, flour, yeast powder;

Production process:

1. Cut the pumpkin into pieces and steam until cooked;

2. Put the steamed pumpkin in a small bowl, let it cool down, then add flour and yeast powder;

3. Knead into a smooth dough;

4. Divide into several small doughs;

5. Take one of the small doughs and knead it into a steamed bun shape.

6. Place it in the steamer, let it ferment for about 20-30 minutes, and steam it for about 25 minutes.

Tips for making pumpkin buns

1. When steaming the pumpkin, be sure to remove the pulp inside, because the pulp is not easy to mash into a puree. If it is mixed in, there will be a lot of filaments when it comes out, which seriously affects the appearance of the pumpkin.

2. After the pumpkin is steamed, a lot of water will be steamed out. In order to avoid diluting the color very light, pour out the water and only leave the pumpkin puree to knead the dough.

3. After the pumpkin is steamed, it must be cooled, then mashed into a paste and yeast added. If the temperature is too high, the yeast will be scalded to death.