1. Pumpkin slices and steam for 10 minutes, subject to soft steaming
2. Crush and let cool
3. Pour all the ingredients into the bucket of the bread machine and increase the pumpkin slowly to avoid over-wetting. Hand rubbing is also fine.
4. Knead a dough program. Knead by hand to light the pot, hand light, and smooth dough
5. Cover and ferment for about an hour.
6. The dough will be 2-2.5 times the size. Dip a finger into the flour and pinch it in the middle. It will not rebound. If it does not shrink, it will be good for fermentation.
7. Add about 20g of flour outside the ingredients to the large dough and knead until it is smooth again, and then exhaust. Cut into thirds (because I steamed in three layers)
8. Knead one by one for a while
9. There are basically no pores in the incision. Knead the first one, then let go of relaxation, then knead the second one, and so on. After kneading the third part, the first part will relax and the dough will be softer
10. Roll the first portion into a rectangle with a rolling pin
11. Press and roll up, then divide into equal parts. Then put it on the steamer. Let's repeat the second copy
12. There needs to be a little distance, because it needs to be bigger
13. The second fermentation will take about 20 minutes, and the dough will be 1.5 times larger.
14. Start steaming with cold water, turn to medium heat when the high heat water is boiled, and steam for 15 minutes. Let it sit for two minutes before opening the lid
15. Open to dry, so as not to wet the steamed buns
16. Very soft and delicious
