Northern Pumpkin Corn Buns
1.
Pumpkin steamed on the pot
2.
Pour into a puree and knead with yeast when warm
3.
Put flour and cornmeal
4.
Knead into a smooth dough and leave it in a warm place to ferment to double its size
5.
Cut with a knife after kneading
6.
In a pot under cold water, steam for 20 minutes after being exposed to the atmosphere
Tips:
Yeast is better when the pumpkin puree is warm; both pumpkin and cornmeal have a sweet taste, so you don’t need to put sugar in it.