Healthy steamed fries

One day, watching a McDonald's advertisement on TV, I was instantly inspired, why not use dough to make a healthy fries, I tried it twice and felt good, I wrote it out and shared it with everyone, I tried it if I had a baby at home, and the children especially liked it, in fact, it was an ordinary steamed bun, adding a little sugar to help fermentation, and if you like sweetness, you can add a little more sugar, and replace ordinary yeast with high-sugar resistant yeast! The recipe is a primary fermentation, and those who like secondary fermentation can also do it, and I personally feel that the taste is not much different!

Ingredients

Yellowdough:

All-purposeflour 200 g

pumpkinpuree 120 g

yeast 2 g

sugar 5 g

Reddough:

All-purposeflour 160 g

Water 80 g

yeast 2 g

Redyeastpowder About2 g

Sugar 5 g

Cornoil ~Appropriateamount

Cooking Instructions

Pumpkin peeled, seeded, sliced and steamed, pureed with a food processor, so that the dough will be more delicate, no food processor while hot pressed into a puree, I generally the whole pumpkin is steamed, after pureed into a refrigerator to freeze, take a small piece when you use it, very convenient!
The yellow dough ingredients are mixed and kneaded into a dough, the pumpkin absorbs different amounts of water, add some water when it is dry, add some dry powder when it is wet, knead it into a smooth and delicate dough, I am lazy to throw it in the bread maker to operate!
The red dough materials are all mixed evenly, my scale is not very sensitive, the red yeast rice powder is about put, I feel that the color is not red enough can add a little more, knead into a smooth and delicate dough, I knead the yellow dough with a bread machine, and then throw the red dough materials into the bread machine, and then carry out the fourth step, two simultaneous operations, so that the yellow dough is ready, and the red dough is just kneaded!
Sprinkle the board with an appropriate amount of dry flour and flatten the yellow dough
Roll out into a rectangle, try to be as thin and uniform as possible, with a thickness of about 0.5cm,
Apply a layer of corn oil on the surface, then turn it over, and apply a layer of corn oil on the back, not too much, just wipe it evenly!
Cut lengthwise with a knife and take a thin strip that is evenly cut! (It is recommended to operate on the panel, if you operate on the kneading mat, pay attention to the strength, don't cut the mat, I don't pay)
After cutting it all up, I worked on the red dough to make room for it, and then piled the small strips on top of each other because they wouldn't stick together if they were greased
Cover the plastic wrap, I directly covered the plastic bag
The red dough is the same as the yellow dough, longer than the yellow dough, rolled into long strips about the same thickness as the dumpling skin, smeared with a layer of corn oil on the surface, a thin layer is OK, and then evenly cut into 6 parts
Use a round cup to buckle the edge of the dough, press it hard, cut off a small piece, and the six pieces are operated in turn, and the cut part can be kneaded into small fries
Arrange the pre-cut fries, divide them into six equal portions, and leave a small fries for the finishing touch
Fold both sides inward, smear some water on the edges and glue them together, and fold the bottom up
Then I came over to tidy it up, isn't it a bit like fries!
Roll the small fries you have just reserved into even strips and divide them into six equal portions
Decorate the surface with a little water, put it in a steamer for a fermentation, steam it for about 15-18 minutes on high heat until it reaches 1.5 times, turn off the heat and simmer for 5 minutes
Open the lid and the delicious fries are ready!
Open a pack of fries, the roots are clear, no matter how much you eat, there is no burden!