1. Knead the dough into a smooth two-color dough according to the amount of the recipe, and leave it at a temperature for fermentation (low-temperature fermentation in the oven, hot water in the pot for fermentation). The fermentation details are not mentioned here. The previous steamed bread recipes
2. The fermented dough is divided into small doughs after venting: 7 pieces of 40g pumpkin dough and 7 pieces of 35g white dough. Take a portion of the small pumpkin dough and roll it into round dough pieces of appropriate thickness.
3. Cut into several small strips along the edge of the dough as shown in the figure, leaving a blank center in the middle
4. Take a piece of white dough and press it into a pumpkin noodles, leaving a blank center size, and superimpose it on the center of the pumpkin noodles.
5. Pinch the three small strips along the edge as shown in the figure
6. All kneaded into sunflower lace
7. Use excess pumpkin dough to roll into thin slices and cut into thin strips
8. Place the thin and long pumpkin noodles crosswise as shown in the picture, and cut off the long strips
9. Make small strips of pumpkin wrap the white noodles, insert the joints into the bottom of the white noodles, and press it slightly with your hands.
10. Use chopsticks to stick a little water on one end of the small grid one by one, stick black sesame seeds, sunflower steamed buns are ready
11. Make all sunflower steamed buns one by one, put them in a warm place
12. Fermented sunflower steamed buns are swollen
13. Turn on high heat and steam for 20 minutes, turn off the heat (hot water has been poured into the pot in advance for steamed bun fermentation) and simmer for 3 to 5 minutes
14. Finished picture
15. Finished picture
16. Finished picture
17. Finished picture
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