1. Steam the pumpkin and use a blender to make a puree.
2. Mix flour and yeast powder, add pumpkin puree, and knead it into a smooth dough.
3. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double its size.
4. Vent the fermented dough and knead it until the surface is smooth.
5. Roll out a rectangular dough, brush with a layer of oil, sprinkle some flour, brush evenly, and sprinkle some coconut.
6. The two sides are stacked in three layers toward the middle.
7. Roll it out again, brush with a layer of oil, sprinkle some flour, brush evenly, and sprinkle some coconut paste.
8. stack up.
9. Roll it out again, brush with a layer of oil, sprinkle some flour, brush evenly, and sprinkle some coconut paste.
10. Fold up (brush oil, dust with flour, sprinkle coconut, stack up, repeat three times).
11. Fold the folded dough in half.
12. Put it in a steamer covered with damp cloth and proof it twice to double its size.
13. Put cold water into the pot, bring the water to a boil on high fire, steam on medium heat for 30 minutes (larger quantity, longer steaming time), turn off the heat, simmer for 3-5 minutes, then remove the lid.
14. Let cool, cut into pieces, and serve.
15. Golden color.
16. Fluffy and soft.
17. Rich levels.
18. Nutritious and delicious.
Tips:1. Pot under cold water. After the water is boiled, keep it steamed on medium heat for about 30 minutes, and simmer for 3-5 minutes.
2. After brushing a layer of oil on the dough, sprinkle some flour to make the layering effect better.
3. Pumpkin has a sweet taste, so I put more sugar and less sugar. According to everyone's taste, I often don't put sugar.
