1. Raw materials: flour, yeast powder.
2. After mixing the yeast powder and water, pour in the flour and neutralize it into a slightly soft dough, and let it grow for 20 minutes.
3. Raw materials for pumpkin and egg filling: pumpkin and eggs.
4. Pour 2 grams of oil into the pot, pour in the beaten eggs, and fry them into pieces for later use.
5. The pumpkin is shredded with a fork. I use a thinner one, so you can make the filling directly.
6. Add 3 grams of chopped green onion, steamed bun seasoning powder, chopped egg, light soy sauce, dark soy sauce, ginger powder, and edible oil to the pumpkin and mix well.
7. After adding sesame oil, stir well and set aside.
8. After the dough is ready, move it to the panel and knead to exhaust.
9. After rubbing into long strips, cut into equal-sized noodles.
10. Roll the small dough into a round dough piece with a thin thickness around the middle and a thick middle.
11. Put an appropriate amount of pumpkin and egg filling on the dough.
12. Wrap them into small buns using the pleating method.
13. Boil the wrapped buns for 10 minutes, boil water in the pot, put the buns in the pot, and steam for 15 minutes on high heat.
14. Finished product.
Tips:Flour has different water absorption properties, so it is necessary to add an appropriate amount of water according to the water absorption capacity of the flour for self-use, and the dough should be slightly softer. Ripe pumpkins don't have much moisture, so they don't need to be dewatered before mixing stuffing.
