1. The pumpkin is steamed and pressed into puree.
2. Mix flour and yeast, add pumpkin puree to form a smooth dough, and leave to ferment in a warm place.
3. Cut the sandwich meat into fine dices (or chop into minced meat).
4. Add ginger, salt, cooking wine, light soy sauce, oyster sauce, five-spice powder and mix well.
5. Peel the winter melon, cut into fine dices, add the minced meat and neutralize it into fillings.
6. The fermented dough is 2-2.5 times larger than the original dough.
7. Take out the dough and put it on the chopping board, knead it to exhaust, cut it into small doses, and roll it into a thin sheet with a thickness in the middle and thin surroundings.
8. Put in the meat.
9. Wrap them into buns and put them in a cage for second fermentation.
10. Steam in a pot on cold water, steam for 15 minutes after steaming, then steam for 5 minutes, uncover.
11. There is a fresh and sweet juice in the steamed buns, plus the soft skin, the steamed buns are delicious.
