1. Cut the pumpkin into small pieces, steam it and twist it into puree for later use
2. Pumpkin, flour, sugar (white sugar should be added according to the sweetness of the pumpkin, personal taste, personally think that the dessert is delicious)
3. Sprinkle the yeast powder on the white surface. When the temperature of the pumpkin drops to about 40 degrees, add it to the noodles until it reaches the three-light state. Put it in a basin at a higher temperature and let it rise for more than 2 hours. The noodles will appear honeycomb state.
4. Add about 10g of noodle alkali to the surface of the noodles that has been made, and use the hand glued cornstarch to gather the surrounding surfaces in the middle of the basin. Sprinkle cornstarch on the table, buckle the noodles on the table, knead until the flour does not stick to your hands, buckle the dough with a basin, and perform a second proofing, about 20 minutes.
5. Cut the dough after the second proofing into equal size to make Hanamaki steamed buns, proof again for 20 minutes,
6. Put the steamed buns in the steamer and steam for 20 minutes after boiling.
7. Don't open the lid immediately after the time is up. Wait 3 minutes so that the size of the steamed bun will not become smaller.
