1. Mix 500 grams of flour, 5 grams of yeast, and 400 grams of steamed pumpkin puree to form a smooth pumpkin dough; mix 600 grams of flour, 6 grams of yeast, and 300 grams of water to form a smooth white dough. Cover or In plastic wrap, leave it in a warm place to ferment to double its size.
2. Knead the fermented dough until the surface is smooth, divide the pumpkin dough into 6 equal parts, and the white dough into 8 equal parts.
3. Roll out 6 pieces of pumpkin dough and 6 pieces of white dough into a circle respectively, and put a layer of bean paste on them and put them on top of each other.
4. Combine the remaining 2 pieces of white dough into one, roll it into a large round piece, cover it on the layered dough with red bean paste, pinch the bottom, and arrange it slightly.
5. Put it in a steamer covered with a damp cloth, and let it rise twice to double its size.
6. Bring water to a boil on high fire, steam on medium heat for 30 minutes (large quantity, longer steaming time), simmer for 3-5 minutes, then remove the lid.
7. Clearly layered, fluffy and soft.
Tips:1. After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
2. The pumpkin has a sweet taste, and the bean paste is already sugary, so there is no need to add sugar.
