1. Mix flour and yeast powder, add pumpkin puree, knead by hand while adding, knead into a smooth dough.
2. Knead the dough until the surface is smooth. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double its size.
3. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth, and cut into dough pieces of the same size.
5. Roll the small agent into a bun skin, wrap it with peanut filling, close the mouth, round it, and close the mouth down.
6. Take out an appropriate amount of dough and divide it into equal parts to make small flowers. According to the general rosette method, roll the small doses into round skins, arrange them in groups of 4-5 each, press them with chopsticks in the middle position, and roll them up from bottom to top.
7. After the roll is finished, cut it from the middle, face up, and arrange it with your hands to form a small flower.
8. Dip some water on the bottom of the little flower and stick it on the stuffed bun, OK.
9. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed. After the second proofing for 20-30 minutes, the volume of the steamed buns will become larger and plump.
10. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough should be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
