【南瓜】大丰收，阿广叔叔用传统方式制作【南瓜馒头】南瓜丸子

Pumpkin Steamed Buns and Pumpkin BallsBoth recipes are easy to make. The key for both is to first steam the pumpkin until soft, mash it into a puree, and then mix it with either flour or glutinous rice flour.1. Pumpkin Steamed BunsIngredients:
· 120g pumpkin
· 500g flour
· 50g sugar
· 180g water
· 12g yeast
· 20g salad oilInstructions:
· Prepare the pumpkin: Peel the pumpkin and cut it into strips. Steam until cooked through, then mash it into a fine puree.
· Dissolve the辅料 (auxiliary ingredients): Dissolve the sugar in warm water, then add the yeast and stir until fully dissolved.
· Knead the dough: Place the flour, pumpkin puree, and salad oil in a bowl. Stir into a flocculent mass, then knead on a work surface until you have a smooth dough.
· Ferment: Place the dough in a steamer and ferment over warm water until it has doubled in size and shows a honeycomb texture inside.
· Divide into portions: After排气 (deflating) the dough, roll it into a long log and divide it into 12 equal pieces. Knead each piece into a smooth, small ball.
· Second proofing: Place the buns in the steamer, cover, and let them proof for another 15–20 minutes until the surfaces are moist and slightly swollen.
· Steam: Steam over high heat for 15 minutes. After turning off the heat, keep the lid on for another 5 minutes before opening to prevent the buns from wrinkling due to sudden temperature change.2. Fried Pumpkin BallsIngredients:
· Mature pumpkin
· Glutinous rice flour
· Sugar
· Breadcrumbs (optional)Instructions:
· Steam and mash: Peel and seed the mature pumpkin, then cut it into chunks. Steam over high heat for 15 minutes until very soft. Mash with a fork into a puree and drain excess moisture if needed.
· Mix the dough: Combine the pumpkin puree and glutinous rice flour in a 2:1 ratio. Add a little sugar and knead well. For a milky flavor, you can add a spoon of milk powder.
· Shape the balls: Lightly oil your hands to prevent sticking, and roll the dough into walnut-sized balls. If you want a crispy crust, roll the balls in breadcrumbs. Refrigerate for 15 minutes to set and prevent breaking apart during frying.
· First fry: Fry in oil heated to 160°C (320°F) over medium-low heat. Gently stir and fry until the balls float to the surface and are cooked through.
· Second fry for color: Switch to high heat and quickly re-fry for 10 seconds to drain excess oil. Remove when the surface is golden brown and crispy.#Pumpkincuisine #recipe #food #asiancookingvideos #cooking #中国美食 #recipe #delicious #阿广叔叔#pubgmobile umpkin
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