Pumpkin buns

1

Cut the pumpkins big, steamed

2

It's not like I'm going to die

3

When the pumpkin mud is warm (no hot hands), the flour drops in, and the fermentation is added to it; it starts rubbing its face to three light; and it ferments until it ferments twice the size of the dough

4

Scratch, fermentation for 30 minutes, further fermentation, splitting, formation and continuous fermentation on the steamboard for 15-20 minutes

5

(b) Start burning water in the steam pan, when the water is released, into the steamboard, 15 minutes in the fire (based on the size of the head), 5 minutes in the fumigation, and open the hood of the pot

1. When steaming mantou or huajuan, you must wait until the water boils before placing them on the steamer rack, or all your hard work will be for nothing; I learned this the hard way. 2. When dividing the dough, you must cut quickly to prevent it from deforming. 3. The final period of steaming is crucial; otherwise, the mantou will shrink and the surface will become uneven. 4. The dough for mantou should be slightly firmer, so it retains its shape better after shaping.