1. Pumpkin peeled, sliced and steamed
2. Press it into pumpkin puree while it's hot
3. Mix flour, corn flour, and soybean flour evenly
4. Add yeast, sugar, pumpkin puree and appropriate amount of water
5. Live into a moderately hard dough into a warm and moist place to ferment to twice its size
6. The fermented dough is taken out and knead evenly into strips, and cut into the same size agent
7. Then twist it into a shuttle shape with a sharp center drum on both sides
8. Finish in turn, and ferment twice to double the size
9. Put the corn bun in the steamer with cold water, bring to a boil on high heat, turn to medium heat and steam for 15-18 minutes, turn off the heat, do not open the lid after turning off the heat, and turn it on again after 3 minutes
10. You can also eat it like this: Heat up a non-stick pan, add some oil, and add corn bun
11. Fry until the bottom is browned and crusted
Tips:1. The ratio of flour, cornmeal and soybean noodles is 2:1. The ratio of cornmeal and soybean noodles is the same.
2. If your pumpkin puree is dry, use water to adjust its softness.
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