1. Take appropriate amount of pumpkin, peeled and cut into pieces and steamed.
2. The cooking machine is muddy.
3. The picture of kneading the noodles is not taken (when the pumpkin puree is lukewarm, add yeast and mix it evenly, then pour it into the flour, adjust the degree of dryness and wetness, and form a dough, after a single fermentation, exhaust the air and knead the ingredients) flatten the milk and burst the maltose.
4. The maltose is sticky, don't touch it, pinch and close.
5. Put on the pot, add water and heat up.
6. Turn off the heat and cover to ferment.
7. The steamed stuffed buns were inflated and fired. After SAIC, the fire was medium for 10 minutes.
8. After steaming, simmer for 5 minutes, tilt and open the lid to prevent water dripping on the buns.
9. I just couldn't eat it right away, the melted maltose was very hot.
10. Bite a hole, and you can see the slow-flowing maltose, which is very fun, and the child likes it so much! When it's cold, the maltose will solidify, and it's another flavor.
Tips:It is very painful to take the maltose directly. I separate them one by one and cryopreserve them. Take one when you need it. It doesn't stick to your hands. It's very convenient.
