The golden pumpkin buns

1

Pumpkin washes the slices, purifies them with spoons, mixes them with sugar, cools them; fermentation with a little warm water soluble for five minutes

2

Put a little hole in the flour with a finger, pour a little yeast into a little hole, so it's a little bit smoother. Status

3

Pumpkin is added to the flour, covered in noodles, and a little pig oil is added to it

4

Noodles are fermented twice as big

5

The fermented noodles keep rubbing, draining the air out of them

6

Slippered noodles cut into small pieces, fermented to twice the size of the cold water pan, turned into fire for 15 minutes

7

We can't open the steamed buns in five minutes! Let the heat in the pot spread so the buns don't turn back。

8

Done

9

Organizations

1. Pumpkin is water-rich and process-sensitive; the yeast can also be fed directly into the pumpkin if there is too much water, bearing in mind that the pumpkin is not too hot to burn the yeast. I've decided whether to proceed with the next operation based on the condition of the noodle, with no precise time, with no precise time, with the first fermentation of the noodle, or with the completion of the fermentation, but with multiple fermentation (I'm used to poaching many holes) 4. It's so soft and so soft and so delicate