1. Pumpkin peeled, seeded and thinly sliced
2. Put it in a steamer and steam it and pound it into a puree
3. 4 grams of yeast is melted with 40 grams of warm water
4. Take 100 grams of pumpkin puree, add 250 grams of flour, 20 grams of sugar, 20 grams of yeast, and an appropriate amount of water to form a hard dough (the specific amount of water depends on the water content of the pumpkin puree)
5. Cover and ferment to double size
6. Add 20 grams of yeast liquid, 20 grams of sugar, and water (about 100 grams) to 200 grams of flour to form a harder natural dough
7. Fermented to twice the size (poke a pit with your finger on the face and do not shrink or collapse, it means the fermentation is complete)
8. Take out the two kinds of dough and knead it into a long strip (cut open the dough without air bubbles, and then knead it evenly)
9. Roll out the pumpkin dough into a rectangular slice and put the white dough in the center
10. Then squeeze your mouth tightly and round it
11. Cut into uniform size
12. Flatten the cut surface upwards
13. Roll into a wafer
14. Then fold it in half and then fold it into a fan shape
15. Flatten the tail of the fan a little bit
16. Cut into thirds with a knife
17. Use the back of a knife or a scraper to press out the pattern on each part
18. Squeeze the tail of each knife
19. Then use chopsticks to pick out the head from the middle
20. Use a spoon to press or draw the pattern with a straw
21. Finally, press a red bean on the top to make the eye, put it in a warm and humid place and ferment to double its size
22. Add water to the steamer, put the goldfish steamed buns in a pan covered with drawers, boil water on medium heat, turn to high heat, steam for 15 minutes and then turn off the heat (remove the lid for 2-3 minutes after turning off the fire to prevent the steamed buns from collapsing)
Tips:The amount of water depends on the water content of the pumpkin puree.
