1. Boil the yeast, sugar, and warm water 10 minutes in advance.
2. Mix 500 grams of high-gluten flour, 25 grams of milk powder, 1 gram of salt, and mix well.
3. Add pumpkin puree.
4. Mix with yeast water to form a smooth dough.
5. Cover tightly and relax the dough for 15 minutes. (Ha~ the weather in Guangdong is warm, the dough will bubble in 15 minutes)
6. Take out the loose dough, knead it to flatten it, and divide it into equal parts.
7. Rub round.
8. Put in a steamer, cover tightly and ferment the raw noodles to double their size.
9. The fermented raw noodles.
10. Put water in the upper steamer and bring to a boil. Put the fermented raw noodles into the steamer and cover tightly. Steam for 15 minutes on high heat to turn off the heat, and let it simmer for 5 minutes before turning it on again.
11. The finished product is very soft.
Tips:After the dough is kneaded, it can relax for 15 minutes. The key is that it must be fermented to twice its size before being steamed.
