1. Mix 500 grams of flour, 5 grams of yeast, and 400 grams of steamed pumpkin puree to form a smooth pumpkin dough; mix 500 grams of flour, 5 grams of yeast, and 250 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, and cut it into equal-sized noodles.
3. Press the Baijizi flat, wrap it into the pumpkin dough, and pinch it tightly.
4. Flatten the dough and slowly roll it into a slightly longer oval shape. Use a sharp blade to cut the dough into even cuts, and only cut through one layer of the skin.
5. Turn the dough over and spread it with red bean paste.
6. Rolled into a cylindrical shape with the bottom side down. This is a shape, like a caterpillar. You can also circle the two ends into a circle and close the mouth tightly (roll one end tighter, insert the other end and pinch tightly).
7. Put it in a steamer with a cloth covered with bamboo, there should be a gap in the middle, it will become bigger when steaming. The second proofing is 1.5 times larger.
8. Bring water to a boil on high heat, steam on medium heat for 20 minutes, simmer for 3-5 minutes, then remove the lid.
9. Appreciation of the finished picture.
10. Appreciation of the finished picture.
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.
3. Pumpkin already has a sweet taste, and the bean paste filling has sugar, so there is no need to add sugar.
