Pumpkin buns

1

Pumpkin goes to the skin, go to the poach, slice clean。

2

Put pressure on the pan for 10 minutes。

3

Pumpkin mud with little spoons, it's hot。

4

All the materials were mixed and rolled to the surface smooth。

5

Cover the lid or put on the film。

6

Fermentation to twice the size。

7

Excretion, split into equivalent agents。

8

Keep covering it for 40 minutes。

9

The fire evaporates for 10 minutes, two minutes。

1. Pumpkin puree can be replaced with equal portions of spinach juice, purple potato puree, and sweet potato puree as you like, so that different flavors of steamed buns can be made.
2. You can wrap lotus paste stuffing and bean paste stuffing inside to make lotus paste buns and bean paste buns.
3. Medium-gluten flour is the most common flour on the market. Only Chinese noodles made with medium-gluten flour are strong.
4. No leaks should be allowed at the junction of the steamer and the pot mouth. Any leaks must be blocked with a damp cloth. Cover the lid tightly when steaming in an aluminum pan.
5. When preparing the dough, exhaust the air again, and then divide it into equal dough.
6. Before putting the steamed buns into the drawer, preheat the steamer to speed up the fermentation, but do not overheat.
7. The bottom of the pot is hot and there is a lot of water in the pot.