1. Yellow dough: 200g flour + 65g pumpkin puree + 2g yeast + 49g warm water. White dough: 250g flour + 3g yeast + 115g warm water. Make a smooth dough separately and proof until the volume becomes larger.
2. The dough is smooth and exhausted. The white dough is divided into 35g doses.
3. Pack 20g of homemade red bean paste.
4. Knead the yellow dough smoothly and roll it into a thick piece of about 0.7 cm. Use a beaker to carve out the round piece and roll it out slightly.
5. After embossing the lines around the wafer with a fork, cut it evenly with a knife, and gather the edges and corners together.
6. Spread some water in the middle of the yellow-yellow dough, and put in the white bean bag.
7. Use a noodle machine to press the yellow dough into thin strips. Dip the yellow noodles in water. Make a grid on the top of the white bean buns and put black sesame seeds in the grid.
8. After the second proofing becomes bigger, steam for 15 minutes and simmer for 3 minutes.
9. After steaming.
10. The sun is shining in the sky, and the flowers smile at me.
