Pumpkin steamed buns

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1) After steaming the pumpkin, use a small spoon to press it into mud

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2) Dissolve yeast in 30 grams of warm water

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3) Knead into dough with a smooth surface and place it in a warm place to ferment

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4) Fermentation is completed. Just press it and don't bounce back.

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Rub the finished dough more and rub it into long strips

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Cut into 16 doses, place on a greased grate, and continue to ferment for 40-50 minutes

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Cook the pan and steam for 16 minutes, turn off the heat, wait 5 minutes before opening the lid.

1. Since the pumpkins at home have a lot of water, and the flour is ground at home and does not absorb much water, there is very little water added, and the water content of the basic pumpkins is enough. It is best to have the steamed buns firmer and knead them more to make them taste good. If you really feel that the dough is too hard to knead, you can dip some water into the dough while kneading it. Dip it in a little every time to feel that the dough is a little softer. If you knead it easily, you don't have to add it. 2. Be sure to exhaust all the air in the dough after the first fermentation, otherwise the surface of the steamed buns will not be smooth and will be potholes.