When I was young, my father's old classmates and friends often shared with our family's Qianxi chestnut in early winter, and the sweet and soft taste is still in my food memory. This summer, I received the hometown /Inner Mongolia pumpkin shared by the university teachers living in the same community, the home-produced pumpkin, in order to avoid waste, or steaming or stewing, thinking of various ways to eat them (before our family did not like to eat pumpkins), and finally in the late autumn before the above pumpkins were eaten by us; however, we gradually fell in love with the taste of pumpkins. Therefore, Pinduoduo successively bought two boxes of shell pumpkin and Xinjiang silver skin pumpkin, and used them to make dough skin; delicious and beautiful milky pumpkin chestnut buns came from this. This week afternoon and evening has been rushing to make Thanksgiving food to send benefactors, hometown and surrounding relatives, last night with purple potatoes to make dough milk chestnut buns, is also very delicious; in addition, in the way of steaming or roasting: still think steaming is more suitable for this delicacy, sweet powder glutinous is endlessly evocative.
By Chi Mama's private kitchen
Main dough
High gluten flour 500 g
500 g of pumpkin after steaming and seeding
Lard 20 g
Honey 30 g
Salt 2 g
Angel yeast 10 g
Filling
400 g of chestnut kernels
Anjia/Animal Cream 100g
Honey 30g
1: Steam the whole pumpkin in a pressure cooker and peel and cut into purple potatoes for 15 minutes;
2, peel and remove the seeds of the pumpkin, only take the gourd, put it into the cooking machine, stir into a puree and let it cool;
3, Xinjiang silver skin pumpkin peel is actually very nutritious and good taste, but it is possible to use it to affect the perception, but it is okay to share it with LG
4, make the dough and milk chestnut puree; Xinjiang pumpkin and beibei pumpkin are relatively dry, so the ratio with household flour is 1:1; other pumpkins should be added to the appropriate amount of flour; the skin of the beibei pumpkin is dark green, with the sum of the noodles, the foreign maid said like putting matcha powder, the look and feel is OK; milk chestnut mud production: chestnuts, cream and honey are put into the grinder at the same time, the ratio of chestnuts to cream and honey is 1:25%:10%;
5, make chestnut buns as above: take a pumpkin dough (into a dumpling skin), add a spoonful of chestnut puree and a cooked chestnut; the ratio of dough skin to chestnut filling is 1:1;
6. First pinch into a triangle;
7, the two corners below the kickback are lightly pinched in the middle, the middle of the corner is placed upside down, turned over as above, chestnut shaped;
8, milky pumpkin chestnut wrapped embryo as above; steaming preparation;
9, this is the black sesame version of the egg wash before baking;
10, steaming oven 100 degrees for 15 minutes, that is, the above;
11, after the oven is preheated, 160 degrees for 15 minutes, that is, the above;
12, milk fragrant purple potato chestnut bun is also the same as the above;
13, excellent taste, clear layers, powder sticky sweet milky pumpkin chestnut wrapped.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.