1. Put all the ingredients into the bread bucket and knead into a dough.
2. The kneaded dough is formed into a smooth circle.
3. Put the kneaded dough into a large bowl and cover it, and leave it in a warm place to ferment for about 1 hour to double its size.
4. Divide the red bean paste into 20 grams each.
5. The fermented dough is placed on the chopping board, vented, and kneaded into long strips.
6. Divide equally into 10 small doses.
7. Roll them out into round shapes with a thick middle and thin sides.
8. Put an appropriate amount of red bean paste on the dough.
9. Knead it into a bun shape with your hands, squeeze the mouth tightly and knead it round, and place it on the kneading pad with the mouth facing down.
10. Use the back of a knife to stamp out on it, and put a piece of wolfberry on top as the handle of the pumpkin.
11. Put enough cold water in the steamer, and place the wrapped pumpkin bag in the steamer.
12. Cover the lid and let it stand for 20 minutes. After 20 minutes, turn the water to a medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before cooking.
Tips:1. Put a proper amount of oil in the dough to make the buns more shiny.
2. The water absorption of flour is different, and the water volume of the dough can be adjusted according to the softness and hardness of the dough.
3. After the steamed buns are steamed, simmer for 5 minutes before opening the lid to prevent the buns from shrinking.
