How to make pumpkin bean paste buns - Chinese cuisine

1
Prepare the ingredients.
2
Add all the ingredients except butter to the dough mixer.
3
After kneading the dough for 10 minutes, add the softened butter and continue kneading until the glove film comes out. Take it out, put it on the countertop, and knead it into a smooth dough. Take out the mixing rod from the dough mixer. Put the dough into the mixing bowl, close the lid and press the dough button to select "Time" for 1 hour and 30 minutes.
4
During the resting time, divide the bean paste filling into 35 grams each, roll it into a round shape, prepare cotton thread, and put oil paper in a baking pan for later use.
5
Take out the fermented dough and divide it into 9 portions. Knead into small dough and cover with plastic wrap to rest for 15 minutes.
6
Roll out the dough to remove the air, shape it into a round shape, fill it with bean paste filling, arrange the cotton thread into a rice shape and place the dough on top. Pick up the cotton string, tie it into a knot and place it in the baking pan.
7
Put the baking tray into the steam oven, select the "fermentation" function, and set the temperature to 35°C for 25 minutes.
8
Preheat the oven and select a temperature of 160°C for the upper tube and 170°C for the lower tube for 25 minutes. After preheating is completed, put the baking pan in.
9
Finally, after it cools, remove the cotton thread and garnish it with raisins to make a pumpkin handle. Sweet and delicious, you can see it.

Tips

For the bean paste filling, I directly bought washed bean paste, which has just the right sweetness. I use zero-calorie sugar. If I replace it with white sugar, I will need about 45 grams.
Steam the pumpkin puree in advance and mash it into pumpkin puree. The temperature control of each oven is different. It depends on the temperament of your own oven. You can cover it with tin foil after coloring to prevent excessive coloring. My Shangdimao Xiaoyi oven.