How to make steamed buns with pumpkin
Peel and wash pumpkin, cut into cubes, steam and puree pumpkin, or puree in a food processor.
Weigh the flour and slowly add the steamed pumpkin puree, stirring as you go, no need to add water in the middle. Pour the pumpkin all over the flour, don’t worry if you accidentally add too much pumpkin and the dough is too wet, add more dry flour and knead until the dough is not wet. Sticky container is not sticky hand is smooth dough can be sealed with plastic wrap, put in the incubator to ferment 45 minutes to 1 hour can be (I was in the) (A bowl of hot water was put in the incubator to shorten the fermentation time)
Poke a hole in the dough with some dry flour with your finger, if the dough does not shrink back and does not sink in, and the honeycomb shape is still visible when you pull the dough – it means the fermentation is successful.
Roll out the dough with a rolling pin into a rectangle, then roll out the dough from top to bottom, cut it into regular squares, or knead it into a ball.
It’s ready to steam after 25 minutes of plastic surgery.
Brush a little oil on the bottom surface of the pan before steaming to avoid staining the pan, turn off the heat after 25 minutes, don’t rush to open the lid, let it sit for 5 minutes, open the lid, take the buns out one by one and you can enjoy!
The finished product