1. Wash the pumpkin and slice it.
2. Steam it in a pot, and control the water when it is slightly cooler.
3. Take 200 grams of pumpkin, add 250 grams of flour and 3 grams of yeast (pumpkin puree has a lot of moisture, so no additional water is needed).
4. Knead into dough, cover with plastic wrap and set aside for later use.
5. Put all the white dough materials except the red yeast rice powder into the container and knead them into a ball.
6.
Put the pumpkin dough and the white dough together in a warm place to ferment.
(Visually check the volume of the dough after fermentation to 2 times the original volume. Dip some flour with your fingers and insert it. If there are cavities that do not rebound immediately, the dough fermentation is complete.)
7.
Knead the noodles to exhaust air, knead as much as possible to exhaust the air, and the steamed buns will be strong.
After venting, divide the white dough into two parts, 70% and 30%. Add the red yeast rice powder to the 70% part and knead evenly, and the 30% part retains the original color.
8. Divide the three-color dough into 2 portions.
9. Take a white dough and knead it into a strip.
10. Take the red dough, roll it out with a rolling pin, and wrap the white dough.
11. Pinch your mouth tightly.
12. Roll out the yellow dough with a rolling pin to wrap the red dough.
13. Pinch your mouth tightly.
14. After removing both ends of the kneaded strip, cut into equal parts.
15. Take 2 small doses, overlap them, and press them in the middle with chopsticks.
16. Take out the chopsticks.
17.
Put it in the steamer and let it rise for 15-20 minutes.
After the high heat is boiled, turn to low heat and steam for 15 minutes. After the steamed buns are steamed, do not uncover them. Let them simmer for 5 minutes before uncovering them.
18. Finished picture.
Tips:Due to the different water content of pumpkin, please adjust the adding amount by yourself.
