1. Ingredients: 500 grams of pumpkin
2. Pumpkin steamed and pressed into puree
3. Melt the yeast powder in half a bowl of warm water and set aside.
4. Take a stainless steel pan and sift the high-gluten flour
5. Pour the yeast water and a small amount of sugar into the pumpkin puree and the sifted high-gluten flour to form a smooth dough. Cover the dough with a damp cloth and leave it in a warm place to ferment to 1.5-2 times its original size.
6. After the fermented dough, knead out the bubbles in the dough, add a small dose, round it, roll it out, and wrap it with bean paste.
7. Put the wrapped buns on the steamer for another 20 minutes, then steam for 10-15 minutes on high heat, turn off the heat for 5 minutes, and then open the lid to prevent the buns from shrinking.
8. Golden bag out of the basket
