1. Put the pumpkin puree into the bucket of the bread machine.
2. Add yeast and flour.
3. Then put it in the bread machine, and use the kneading menu to make the noodles for 10 minutes.
4. After the dough is mixed, use the fermentation menu of the bread machine to ferment for 30 minutes.
5. After 30 minutes, the dough has risen.
6. Take out the dough and knead it, then divide it into ingredients.
7. Roll out a few skins first.
8. Take a crust and put red bean paste in the middle.
9. Then squeeze it into a shape you like, I squeeze it into a willow leaf shape.
10. Put the pinched bean paste buns in the pot for proofing for about 20 minutes.
11. After proofing, steam in a pot on cold water for 20 minutes. After steaming, it will be stuffy for 3 or 4 minutes and then lift the lid.
12. Finished picture.
Tips:1. Because different pumpkins have different water content, you can reserve a portion of pumpkin puree for the first time, and add it according to the actual situation. My pumpkin was cooked in a microwave oven, and the steamed water was drained.
2. Add the yeast to the pumpkin puree as much as possible. If it is added to the flour, the bread machine will make the dough easier and the yeast has not melted.
3. Do not lift the lid after steaming the bean paste buns, and then lift the lid after 3 or 4 minutes of stuffiness.
