1. Mix flour and yeast powder, add pumpkin puree, knead by hand while adding, knead into a smooth dough.
2. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
3. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth, and cut it into a dough of the same size. There are no obvious bubbles on the cut surface of the cut dough.
5. Roll the small agent into a bun wrapper and wrap it in the filling.
6. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed.
7. Proof for the second time until the volume of the bun becomes larger and fuller.
8. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
9. Soft and sweet.
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
3. Pumpkin already contains sweetness. Whether or not you need to put sugar in it depends on your preference.
