1. Weigh the required ingredients for later use.
2. The pumpkin is steamed in 20 minutes and pressed into a puree with a spoon. The yeast is diluted with warm water.
3. Knead salt~sugar~flour~pumpkin puree into a smooth dough. Yeast water is added at the same time to control the softness and hardness of the dough. Because the water absorption of flour is different, pumpkin puree itself contains water.
4. Cover with plastic wrap and leave it in a warm place to ferment the dough to 2.5 times its size. It can be done in 40 minutes.
5. After kneading and exhausting, knead into long strips and divide them into equal dough squeezers. Take a dough squeezer and knead it round, and press the four sides of the dough inward with your thumb.
6. The notch is down to round out the circle.
7. After the bread embryos are kneaded. Pour cold water into the pot, cover and let it stand again for 20 minutes.
8. The steamed bun embryo after proofing has doubled in size. Add a small fire to medium heat for 20 minutes.
9. When the time is up, do not lift the lid, and let it sit for 3-5 minutes to prevent the buns from suddenly shrinking when cold.
10. The proud pumpkin buns appeared.
Tips:Yeast water is added at the same time to control the softness and hardness of the dough. Because the water absorption of flour is different, pumpkin puree itself contains water.
