1. Wash the pumpkin, peel, cut into pieces, and steam until cooked. Use a spoon to puree.
2. Put the flour and pumpkin puree into the basin, then pour the yeast melted in warm water in advance, stir it into a flocculent dough with chopsticks, and then knead it into a smooth dough with hands, cover it with a semi-damp cloth, and place it warm. At the fermentation.
3. When the dough fermented to twice its size and you saw a clear honeycomb structure when the dough was peeled off, it means that the fermentation is over.
4. The fermented dough is fully kneaded and exhausted, and cut into equal portions of small dough. Rub round with your hands.
5. Use a rolling pin to roll into a round piece.
6. Put in the right amount of red bean paste.
7. Wrap it up like a bun.
8. Turn the wrinkle side down and round it with your hands.
9. Use a pressure plate or a clean comb to press out the pattern.
10. Spread some cooking oil in the steamer, put the prepared pumpkin bean paste into the raw embryos, and let it stand for 15 minutes. Turn on high heat, turn to medium heat and steam for 15 minutes, turn off the heat, and simmer for 5 minutes to get out of the pot.
11. Finished picture.
12. It can also be wrapped into a fish-mouth shape.
Tips:1. Yeast must be melted with warm water, not hot water, otherwise the yeast will be burnt to death; 2. When making dough, do not add enough water at a time; you need to add it bit by bit according to the softness of the dough. In short, make the dough soft and hard. 3. The wrapped buns must be proofed for a while before being steamed. 4. It must be potted with cold water, so that the buns can slowly expand to the maximum. 5. Put a wet steaming cloth on the steamer when steaming the steamed buns. If not, put a layer of cooking oil on the steamer; 6. Don’t rush to remove the lid after steaming the steamed buns. It is best to simmer them for about 5 minutes. Otherwise, The bun will collapse and look flat.
