1. Put 120 grams of cooked pumpkin puree in a mixing cup and add 30 cold water.
2. Stir into a smooth and delicate pumpkin puree.
3. Let air until warm, and stir about 2 grams of yeast.
4. Pour the flour in the cook machine. First grade kneading. I am most afraid of my noodles being covered with mud on my hands, making people want to collapse😅, the cook machine frees my hands, happy ing😍
5. Turn it off as shown in the figure.
6. Knead into a smooth dough. The feeling of non-sticky dough on your hands is very relaxing. Ferment in a warm place.
7. Fermented pumpkin dough.
8. Exhaust and round. This step is related to whether the bread is smooth and clean.
9. Roll out into a thin circle about 0.5 cm thick.
10. Use a mold to cut into bun skins. Cover it with plastic wrap. I wrapped it alone. The room was warm. The skin of the buns wanted to be dry, which caused the buns in the back to be not so smooth 😅
11. Roll it out a bit and roll it out a bit thinner.
12. Roll the side down and put an appropriate amount of stuffing on it.
13. Wrap it into a beautiful pumpkin meat bun.
14. Wake up for 15 to 20 minutes. (It's cold, so we must wake up in place, otherwise we won't let it go.) Steam on medium-low heat for 20 minutes on a drawer.
15. Simmer for three minutes and slowly remove the lid.
16. Finished product.
17. Finished product.
Tips:Flour has different water absorption properties, and pumpkin has different water content, so add it as appropriate. Remove the pumpkin puree on the cup, about 130.
