1. Prepare the required raw materials. (The black sesame powder was not photographed)
2. Peel the pumpkin, wash it, and mash it into a puree with a blender. (Raw pumpkins are not as easy to beat as cooked pumpkins. You can add a little water when whipping, just use the mixer to turn it.)
3. After mixing the flour, milk powder, and yeast, add an appropriate amount of pumpkin puree and knead it to form a moderately hard dough.
4. Take it out when fermented in a warm place to 2 times its size.
5. After the dough has been flattened, vented, and kneaded again, divide it into two parts, add an appropriate amount of black sesame powder to one part and knead evenly.
6. Roll the two types of dough into 0.8cm thick dough sheets.
7. Spread a little water on the pumpkin noodles, put the black sesame noodles on top, and lightly compact them with the palm of your hand.
8. Roll the overlapped dough pieces from the long side into a cylindrical shape. (Curl it up a bit tighter)
9. Cut into 4.5cm wide sections. (You can also cut according to your favorite size)
10. After slightly shaping the green body, put it in a steamer and proof it for 1 hour. When it reaches 1 times the size again, turn on a low heat and steam, and then turn to medium-high heat for SAIC, and it will take 18 minutes. Turn off the heat and steam for 3 minutes before removing the lid.
Tips:Because pumpkin has a sweet taste, when I use pumpkin as food, I usually add no or less sugar, which is healthier. If you like food with strong sweetness, you can add appropriate amount of sugar when making noodles.
