1. Mix flour, cooked pumpkin puree, and yeast, knead it into a smooth and soft dough, and ferment to double its size
2. Take out the dough, divide it into equal noodles, knead it round, roll it into a slightly thicker round dough, wrap it in red bean paste, pinch it tight
3. Roll into a round cake, not too thin, to prevent the filling, cover with plastic wrap and proof it to 1.5 times the size
4. Preheat the pan (electric baking pan), brush the oil, put in the cake embryo, brush some oil on the surface of the cake embryo to lock the moisture, cook on medium heat until the two sides are golden, press to rebound quickly, and you can get out of the pan
5. Sweet and delicious, rich in nutrition
6. Fluffy and soft, not hard when cold
Tips:1. The amount of pumpkin puree used in pancakes is slightly more than that of steamed buns and buns, so the finished product is soft and not hard.
2. After the cake embryo is ready, it must be proofed a second time, so that the baked cake is fluffy and soft.
3. The dough is thin and the baking time should not be long, otherwise the finished product will be dry and hard.
