Pumpkin, Cowpea, Willow Leaf Bun

2024-12-27 02:58:51 75

Traditional Chinese Medicine believes that cowpeas have a flat nature, a sweet and salty taste, and are regulated by the spleen and stomach meridians. It has the effects of nourishing qi, strengthening the stomach and kidneys, harmonizing the five organs, regulating appearance and nourishing the body, generating essence, stopping thirst, relieving vomiting and diarrhea, and detoxifying. Treat symptoms such as vomiting, dysentery, and frequent urination. Dried green beans contain a large amount of plant fiber and have the effect of moisturizing the intestines and promoting bowel movements< br>

Details of ingredients

pumpkin500 grams
High gluten flourAbout 500 grams
Cowpea horn500 grams
yeast3 grams
lentinus edodes50 grams
Auricularia auricula50 grams
gingera piece

Technique

difficultySimple
workmanshipsteam
tasteOriginal flavor
timeThree hours

Steps to make Pumpkin, Cowpea, Willow Leaf Bun

1. Raw material diagram (photo of cowpea corner missing)
2. Peel and cut the pumpkin into pieces, steam it in a pot
3. Steamed Pumpkin
4. Use a spoon to press the pumpkin into a paste
5. Take a stainless steel plate, sieve in flour, then add pumpkin puree, and add an appropriate amount of yeast (because pumpkin has a high water content, there is no need to add water, yeast can be added at room temperature to pumpkin puree) and a little salad oil;
6. Stir with chopsticks until fluffy,;
7. Fully knead the flour until it is shiny (hand light, pot light, face light), then cover it with a damp cloth or cling film and let it ferment in a warm place;
8. When fermenting dough, soak mushrooms and fungus in warm water for half an hour to process the filling
9. Blanch the cowpeas in boiling water until they change color, then remove them from the supercooled river;
10. Chop the cowpea horns and shiitake mushrooms and fungus separately, and take another piece of ginger and chop it into ginger powder for later use;
11. Place them together in a stainless steel dish, add a little salt, soy sauce, and salad oil, stir well, and you will have the filling of cowpea, mushroom, and fungus;
The pumpkin dough has fermented to 1.5 times its original size;
13. Knead the fermented dough thoroughly to remove any air bubbles inside;
14. Divide the dough into several portions, knead them into long strips, and place the dough into a paste;
15. Roll the dough into a circular sheet with a thick center and thin edges;
16. It's time to start making buns, let your creativity run wild. The wrapping method of Willow Leaf Bun: Take a piece of dough, put the filling in the middle, fold it in half and pinch it tightly from one end, then pinch it back and forth with your thumb and index finger to form a pattern, and finally fold it into a water droplet shape to make Willow Leaf Bun (it is not easy to describe in words, the wrapping is not beautiful enough, eat it together);
17. Wrap the willow leaf buns with zongzi leaves, place them on a steamer, and let them sit for 15-20 minutes.
18. After the water boils, steam on high heat for 15 minutes, then remove the lid after 2 minutes.
19. Steamed Pumpkin Willow Leaf Bun