1. Wash the pumpkin, cut off the seeds, put it in a steamer and steam.
2. Add 260 grams of steamed pumpkin puree with 10 sugar, and mix well.
3. When the pumpkin puree is warm and cool, add 5 grams of yeast and 500 grams of flour.
4. Knead into a smooth dough. (Knead more than 100 times)
5. Fermentation is twice the size.
6. Knead the dough again and let air out. (Knead another 100 times) Knead into long strips and cut 6 times, then cut in half, a total of 12 small doughs.
7. Take a dough and knead a long strip.
8. Cut off both ends of the dough and cut it into even small rectangles.
9. Put it in a steamer, leaving a gap in the middle. Let stand for 10-20 minutes. This is the second fermentation, doubled in size. (Room temperature 30 degrees)
10. Steam on high heat for 15 minutes and simmer for 5 minutes. This is the reverse side of the steamed bun.
Tips:You don't need to put water, if the dough is dry, you can rub some water on your hands before kneading.
