METHOD FOR MAKING ALKALINE POTATO-PUMPKIN STEAMED BUN

摘要

A method for making alkaline potato-pumpkin steamed bun, the method comprising the following production steps: (1) peeling potatoes, steaming to fully cooked, and mashing to obtain a potato mash for later use; peeling pumpkins, removing pulp, dicing, steaming to fully cooked, and mashing to obtain a pumpkin mash for later use; (2) mixing flour, the potato mash, the pumpkin mash, baking powder, brown sugar, white sugar and water, kneading to obtain a dough, and rolling to obtain conventional round-shaped balls for later use; (3) mixing xanthan gum with water to obtain a xanthan gum solution, using a brush to apply the xanthan gum solution to all portions of each ball but for a top center portion of 1-2 cm², airing to dry at room temperature for 10-20 min, and steaming in a steamer for 10-30 min to obtain alkaline potato-pumpkin steamed buns. The steamed buns made by using the method above are an alkaline food, which are golden yellow in color; the steamed buns may greatly increase the consumption of potatoes. The buns are able to puff up nicely, while also being chewy, delicious, and extremely nutritious.