1. Mung bean paste is mixed with brown sugar to form bean paste filling.
2. Mix flour and yeast, add pumpkin puree, and knead it into a smooth dough.
3. Ferment in a warm place to double its size. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth.
5. Roll the dough into large pieces and spread the red bean paste evenly.
6. Roll up.
7. Press the joint underneath and cut into small pieces.
8. Put it in a steamer with a damp cloth, with a space in between, because it will become bigger when steaming.
9. Proof twice to double the size.
10. Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
Tips:1. In a pot under cold water, keep the water on medium heat and steam for about 15 minutes after the water is boiled.
2. It is made of old pumpkins, with bright color, and the pastry can be made with less sugar.
