1. Melt the yeast in warm pumpkin puree.
2. Add flour to neutralize the dough.
3. Knead it into a smooth dough and leave it in a warm place for fermentation.
4. The dough does not shrink or collapse after poking holes and the fermentation is over.
5. The fermented dough is vented and divided into 8 doses of 30 grams each and 15 grams each.
6. Squeeze the 30 g dose.
7. 15 grams of the potion is stained with cooking oil.
8. Put the oily agent in the dough sheet.
9. Close the circle with a tiger's mouth.
10. Put the mouth down in a steamer for 15-20 minutes.
11. After proofing, put it in a steamer and steam for 15 minutes on high heat.
12. After turning off the heat, open the lid after 3-5 minutes, and take out the small steamed buns inside.
13. Put the fried diced pickles in a bowl.
Tips:The stuffing in the bowl can be changed to what you like, and the pickled cucumbers are fried in advance. The amount of pumpkin puree can be adjusted according to the water absorption of the flour.
