Pumpkin Bean Buns

Pumpkin Bean Buns

1. Steam the pumpkin and let it cool, put it in flour, add yeast, and cover with a damp cloth to ferment. At a temperature of 25 degrees, about 1 hour, when the dough has been fermented to twice its original size, continue to knead it on the cutting board, let the air in it exhaust, and then 饧 for another 15 minutes.

2. Soak the beans in water to swell and press for 15 minutes in a pressure cooker. Take out and mix in sugar. If there is sugar, put some sweet osmanthus.

3. Then knead the dough again, knead it into long strips, and cut out the dough one by one.

4. Use a rolling pin to roll the dough into a round crust that is thick in the middle and thin on the sides.

5. Put the bean paste in the garden skin

6. Shaped into a bun

7. Turn it over and organize it into a bun shape

8. Wake up in the pot for 20 minutes, high heat SAIC for 15 minutes, turn off the heat, and take out after 5 minutes.

9. Sweet pumpkin bean buns are out of the pot.