1. Peel and remove the seeds from the pumpkin, cut into small pieces and install it on a plate, and then put water in a boiling pot to steam the pumpkin. No photo is taken here.
2. After the pumpkin is steamed, it is slightly cooled and then kneaded into a puree. Pour it into a large bowl together with self-raising flour and sugar and start mixing the noodles. Knead until the hands are kneaded. The bowl is clean and there is no sticky powder or pumpkin puree. Don’t put sugar on it).
3. Then seal it with plastic wrap and place it on the table for an hour or two (the specific time depends on the temperature of each place, as long as the noodles are two large or there are holes in the dough).
4. Sprinkle some flour on a clean board, throw the dough on and knead it into a long strip, resembling a cylinder. Spread the gauze on the steaming rack, cut the dough in small lumps with a knife, and put them on the gauze one by one. The picture is not enough, so please take a look at it (the picture was taken after the gauze was opened after it was familiar).
5. Steamed buns are steamed in a pot on cold water. After 20 minutes of steaming, turn off the heat. Don't rush to lift the lid. After turning off the heat, open the lid after five or six minutes and you can eat it.
