Steamed Squash Buns Recipe 南瓜馒头

Steamed squash buns/ squash mantou/南瓜馒头, it is best to be made with mature squash (winter squash). Young squash (summer squash) have softer skin and are mostly water. Mature squash has hard skin and is fibrous, starchy and sweet. Ripe squash may look small in size but is heavier than it looks, while young squash may look large in size but lighter in weight, such as the pumpkin for lantern-carving. The lantern-carving pumpkins are mostly water and thus easier for carving. To make the steamed squash buns/squash mantou, it is best to choose mature squash such as Kabocha squash, butternut squash or any other mature squash, which are creamy and sweet after longer cooking and pureed.
To avoid the formation of wrinkled skin on top of the steamed buns, the key is to control the 2nd proofing within 15~20 minutes.
【Steamed Squash Buns/ Squash Mantou Recipe】
steamed squash paste 185g
all-purpose flour 240g
yeast 4g
sugar 4g
cold milk 50g
all-purpose flour 30g (into the 6 doughs)
steamed squash buns, steamed squashed buns recipe, mantou recipe, squash mantou recipe, 南瓜馒头

[@163netgod]

还是喜欢原来带有实验性的美食烹饪。

[@bruceteng2495]

暖黄色的馒头看着真有食欲啊。现在的温度还没有回升，时不时还是会感到寒冷，每到这时候就想吃羊肉炖萝卜，可是自己每每都做不好，所以想来桥桥妈这儿取取经，希望桥桥妈能够分享你的做法😊😊

[@Whitepeachyellowpeach4675]

南瓜饅頭好好吃啊！ 還希望橋橋媽多多做一些豬肉料理！ 豬肉料理物美價廉，適合孩子多的媽媽來學。

[@FarhanAlifoodsecrets]

Beautiful and cute video and good working 😊😊

[@fancynotes8899]

Thanks for watching!

[@tw-77038]

很棒的美食视频分享.祝朋友一切顺利🤹🏻🤹🏻🤹🏻

[@澳洲小霍]

真香👍

[@fancynotes8899]

预祝春节快乐！

[@user-rd8me6pv5i]

Спасибо, Шеф! Отлично выпечка ! 👍👍谢谢科长！优秀的烘焙！👍👍👍👍

[@fancynotes8899]

Спасибо за просмотр, с Новым годом!

[@bjxyysxin6371]

🎉🎉🎉🎉🎉

[@Thilibasisters]

, சூப்பர்🤤🥰🥰❤️

[@fancynotes8899]

பார்த்ததற்கு நன்றி, புத்தாண்டு வாழ்த்துக்கள்!❤️

[@Thilibasisters]

❤️

[@amysun8072]

请问我做的馒头用美国超市买的普通面粉为什么总是很粘呢

[@fancynotes8899]

你好，我在加拿大，这里面筋偏高。面筋高的话，可以适当掺一点低筋面粉进来，就是做蛋糕的那种粉，降低面筋。做馒头的话，可以试试3份面筋稍高的中筋面粉里，掺1份的低筋面粉。如果做包子，可以2:1

[@amysun8072]

@@fancynotes8899 可是我怎么觉得我的面粉面颊低呢

[@Uhdusv5527]

中华料理已经没有大姐没做过的东西了🫡🫡

[@zf9922]

没看出来第一锅塌陷的原因是什么？

[@fancynotes8899]

你好，就是二次发酵的时间太长了。上面吹起一层皮，关火热量撤掉后，自然形成皱皮的馒头皮。我实验组，故意二次发酵了70分钟，酵母产生了太多气体，上面就吹起皮了。

[@riniriyanti454]

🤤🤤🤤🤤🤤

[@wynnietheboo]

Very excited to try this! I usually just make your mantou recipe (it's so good!!), but have been looking for fun ways to spice them up. Do you think I could use sweet potato or yam instead of kabocha? Thanks!

[@fancynotes8899]

Hi, glad your love mantou as well! if you'd like to substitute kabocha squash with sweet potato or yam,better to choose those starchy ones with satisfying sweetness and creaminess. One of the tips is to keep the mositure in the mantou dough lower, so if you use any sub ingredients, you may need to do some adjustment of the milk to keep the dough drier.