1. Put some dry flour in a bowl, put oil in the pan, heat the oil and pour it into the dry flour, stir it into a thin paste, and make a shortbread.
2. Steam the pumpkin and use a blender to make a puree.
3. Mix flour and yeast, add pumpkin puree, and knead it into a smooth dough.
4. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double its size.
5. Exhaust the fermented dough, knead it evenly, roll out a rectangular dough piece, and brush with a layer of pastry.
6. Cut 7 knives on each of the thirds on both sides of the dough sheet (determined according to the size of the dough sheet), and the length of each cut is one-third of the length of the dough sheet.
7. Fold left and right to the middle to form a square.
8. Fold on the next grid and fold them one by one to complete.
9. After folding, use a rolling pin to gently roll into a flatbread (either square or round), put it in a steamer covered with wet cloth, and proof it twice to double its size.
10. Put cold water into the pot, bring the water to a boil over high heat, steam on medium heat for about 30 minutes, turn off the heat, and simmer for 3-5 minutes before removing the lid.
11. Let cool, cut into pieces, and serve.
12. Layers.
13. Fluffy and soft.
14. Nutritious and delicious.
Tips:1. Brush a layer of pastry on the dough, and the layering effect is very good.
2. Pumpkin already has a sweet taste. Whether sugar is needed depends on the taste of each person.
3. The second proofing must be sufficient, otherwise, the finished product will not taste good.
