1. Prepare the ingredients, steam the pumpkin softly and set aside
2. Add eggs, pumpkin, condensed milk, caster sugar, flour and yeast to the bread bucket to start a kneading program for 25 minutes
3. Take out the dough, put it in the basin, take a transparent lid and cover it to a mild place to ferment until it doubles in size
4. Rub a hole in the dough with a finger. The dough has not returned to its original shape, indicating that it has been fermented.
5. After kneading the dough, cut into small pieces
6. Put it in the steamer, cover and wake up for 20 minutes, then turn on high heat and steam for 20 minutes, then turn off the heat, let it be stuffy for 5 minutes before opening
7. Steamed buns are just fine
Tips:1. Pumpkin contains a lot of water after steaming, so there must be a reserve when adding water. It is better to add water according to the dryness and wetness of the dough. 2. Fermentation time is different in winter and summer. In summer, one and a half hours is usually enough. 3. The steamed buns should not be opened immediately. They should be opened in five minutes.
