1. Cut yellow squash into cubes, steam and stir into puree, let cool until warm.
2. Add flour, pumpkin puree and yeast powder to the basin.
3. Knead into a smooth dough.
4. Cover the lid and ferment to double the size.
5. Sprinkle dry flour on the chopping board, take out the dough and knead it to exhaust air, divide it into small doses, and knead it into a ball shape.
6. Use a knife to make a rice shape.
7. After everything is done, put in a steamer, insert a wolfberry in the middle of each bun, ferment for 10 minutes, steam for 15 minutes on high heat, steam for 5 minutes on low heat, turn off the heat and let stand for 5 minutes and then slowly uncover it. Out of the pot.
8. Finished product.
Tips:Steamed pumpkin contains a lot of water, so there is no need to add water to the noodles.
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