1. Pumpkin peeled, fleshed, sliced and steamed, then mashed into puree while hot
2. Mix flour and yeast, add appropriate amount of pumpkin puree to form a smooth dough, cover with a damp cloth and leave to ferment in a warm place
3. Prove twice as big dough
4. Prepare homemade sweet osmanthus
5. Take out the dough and place it on the chopping board, mix it with sweet-scented osmanthus and knead it to expel the air
6. Take a part of the dough and knead it into a strip
7. Divide into small pieces, this one is about 55g each, the size is arbitrary
8. Roll it out and cut a small strip with a knife at one end
9. Brush a layer of oil
10. Roll up from the uncut end, then bend both ends down and pinch tightly to form an arch.
11. Put the prepared steamed bun embryo on the cage and ferment it for the second time
12. The dough is fermented when it feels very light to hold it, and steam it in a pot with cold water for 15 minutes, then turn off the heat and steam for 5 minutes. Uncover
13. Sweet and sweet Hanamaki
