1. Put all the ingredients of the original color dough into the bread bucket.
2. Start the kneading program, kneading the noodles for 20 minutes, and put the noodles in the bowl and cover the bowl for fermentation.
3. Put old noodles and steamed pumpkin cubes in the bread bucket (take the pumpkin cubes on the noodles, with less water).
4. Stir the old noodles and pumpkin with chopsticks, add sugar, salt, high-gluten flour, and yeast on top of the high flour, and mix with chopsticks to form a dry powder.
5. Start the kneading process for 20 minutes, and it will ferment twice as big in the bread bucket.
6. The raw dough has risen.
7. The two-color dough is vented and awake respectively, and rolled into large pieces respectively.
8. Place the pumpkin patch on top of the original color patch.
9. Roll up the two-color overlapping dough sheet from one end.
10. As shown in the figure, the end joints are compacted.
11. Cut into equal portions.
12. Not bad, the lines are very clear.
13. Put the raw steamed buns into the cage with corn leaves, cover, let relax for 30 minutes, turn on high heat, and steam for 15 minutes after airing.
14. Just let it out and let cool.
