1. Peel the pumpkin, remove the seeds, wash and cut into pieces, cover with plastic wrap and send it to the microwave to heat for 6 minutes.
2. Then grind it into mud and let cool for later use
3. Put the flour, baking powder, sugar and yeast together in a basin, and mix the dry powder well
4. Then pour the pumpkin puree and make it into a flocculent shape, add an appropriate amount of warm water to make a dough, cover with plastic wrap and ferment at room temperature for two hours
5. See that the dough has a lot of honeycombs to prove that the fermentation is good, add a little edible alkaline water to neutralize the sourness of the dough and knead it
6. Add a little flour to knead the dough
7. Roll out with a rolling pin, apply a layer of oil, sprinkle a little salt, roll into a roll from one side, cut the same amount and squeeze
8. Twisted into a flower roll, with random techniques
9. Put it in a pot of cold water, cover with a small heat until boiling, and steam for 15 minutes on high heat.
10. Steamed and ready to eat
Tips:The raw embryo Hanamaki must be put into the steaming pot with cold water. Cover the low heat and let the Hanamaki grow slowly in the steaming pot. If you look at the gas, the Hanamaki will be boiled, and the Hanamaki will be steamed on high heat.
