How to make corn buns

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  1.Peel the pumpkin and steam it in a steamer

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  2. Use a spoon to mash it until it is not hot to your hands, add 5g of yeast powder, and stir until there are no particles in the yeast

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  3.Pour the stirred pumpkin puree into the flour

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  4. Form into a smooth dough, cover with plastic wrap, and ferment in a warm place until doubled in size

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  5. Blanch the spinach, add a little water to squeeze it into juice, add 2g of yeast powder, and stir until there are no particles in the yeast powder

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  6. Pour 100g of flour into a smooth dough (do not pour all the spinach juice into the flour, the dough should be slightly hard a little) cover with plastic wrap and let it rise in a warm place until doubled in size

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  7. Wake up Good dough is ready when you press it with your fingers.If it doesn’t spring back, it’s ready

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  8.Put the pumpkin Divide the dough into equal-sized balls, roll them out flat, and apply cooking oil

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  9. Use a straw to poke small holes , but don’t poke it through

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  10.All the noodles are poked

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  11.Roll up

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  12.Start making corn leaves.Divide the proofed spinach dough into small pieces, roll them out flat, and lightly score them with a knife.Do not score them thoroughly, but cut them through in the middle.

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  13.Leaves turned over

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  14.Put corn on leaves

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  15.Pinch the leaves

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  16.Turn the corn over and tidy up the leaves

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  17. Let the prepared corn wake up for a few more minutes, put steam on the steamer and steam for 15 minutes

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  18.After 15 minutes, do not open the lid immediately.Wait three minutes before opening the lid again.The corn buns will be ready