1. Peel and seed the pumpkin, cut into thin slices, put it on a plate, put it in a steamer, steam for 10 minutes and take it out; use a spoon to grind into a fine pumpkin puree, pour in yeast when it is warm to your hands, and melt the yeast;
2. Put the pumpkin puree into a large bowl, and pour the flour into it. Because the water content of the pumpkin puree is different from the water absorption of the flour, it is impossible to add enough flour at one time; add flour gradually to make the dough not soft or hard;
3. After the dough is rounded, it is placed in a basin, and the Mongolian plastic wrap is fermented in a warm and moist place; when the dough is twice as large as the original, the fingers are dipped in flour and poke holes on the top of the dough without collapsing or shrinking, and the fermentation is successful;
4. Take out the dough and place it on the chopping board, add appropriate amount of flour to knead the dough; after kneading the dough, there are no obvious large holes in the dough, and the structure is very fine, so that the steamed buns or buns have a smooth and full surface;
5. The dough is rounded again and divided into even portions; if you want to make 6, it is 6+3 portions, if you want to make 8 pieces, it is 8+4 portions, if you want to make 12 pieces, it is 12+6 portions, and the following numbers are used for filling. The amount of dough should be divided into two when using;
6. 6 doughs are rounded, and the remaining 3 are divided into 6 small doughs and rounded separately;
7. Take one of the big dough, knead it into a bowl, then divide the one big dough into two and knead it into two small balls;
8. Dip one of the small balls in vegetable oil, stuff them into the bowl-shaped dough, and pour into the steamer;
9. After all the dough is processed in turn, put all the dough in the steamer for about 20 minutes, the surface is smooth and slightly expanded, turn on the high heat, and steam for 15-20 minutes;
10. .When the time is up, simmer for 5 minutes before opening the lid; take out the small dough and it will become a small bowl;
11. Stir-fry a plate of assorted dishes you like;
12. Fill it into a small bowl, and the golden pumpkin golden jelly is ready.
Tips:The small bowl should be made as taller and deeper as possible, and it will have capacity after expansion; the small noodle ball must be dipped in the ball, so that it is easy to take off; the vegetables can be fried as you like; more delicacies can follow my public No.: Meggy's gourmet kitchen.
