by Jing Ruo Fan Hua
1. Melt the yeast with a little bit of warm water
2. Steamed pumpkin peeled and pressed into puree
3. Put the pumpkin puree, flour and yeast water into the inner bucket of the cook machine
4. Start the cook machine, stir at low speed at level 1 until there is no dry powder, then turn to level 4 to beat until the dough is formed and smooth
5. The basin is smooth and the surface is smooth, so that's it
6. Slightly reshape it and ferment in a warm and humid place to double its size
7. Fermented dough (finger sticks the flour and poke holes in the middle without collapsing or shrinking)
8. Divide the dough into 8 small doses
10. Take 4 cotton ropes, place them in a rice shape, and place the dough in the middle
11. Lift up the cotton rope and tie it up without tightening it
12. Put in the steamer, heat water at the bottom of the pot, cover the lid and let it stand for 20 minutes, then turn on the fire, steam for 20 minutes, turn off the heat and simmer for 5 minutes. Uncover the pan
1. It is cold in winter, so use warm water to dissolve the yeast first, and you don’t need it in summer, just put it in and knead the dough.
2. The water content of pumpkin puree is different, increase or decrease as appropriate
3. Soak the rope with oil in advance to prevent adhesion
4. Kneading: You can use your hands, bread machine, or cook machine. Knead until it is smooth and even and does not stick to your hands.