How to make sunflower buns

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  1. Peel the pumpkin, wash and cut into thin slices and steam for 10 minutes

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  2.While steaming the pumpkin, you can ferment the white flour first.Put half of the flour in the main ingredient into a basin.Add half of the angel yeast.Add an appropriate amount of warm water and knead into a smooth dough.Let it warm until doubled in size (about 40 minutes or more).)

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  3. Steam the pumpkin until it is greasy and puree it for a while.Wait until the pumpkin cools down and is no longer hot.Start.Add the other half of the white flour, angel yeast, white sugar, add an appropriate amount of warm water (just a little warm water will do) and knead into a smooth dough.Wait in a warm place for fermentation to double in size (about 40 minutes or more)

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  4. Knead the two dough balls of fermented white flour (slightly cut a piece of white flour and reserve it for the sunflower core) into a smooth dough, then roll it into a large round shape with a rolling pin.Then roll the fermented pumpkin dough into a large round shape, which is slightly smaller than the white dough.Then use a knife to cut a circle around the white dough into equal parts, and then press it slightly with the back of the knife.Knead it with your hands, and finally put the pumpkin dough you just rolled out.Cut the white dough you just left into small strips.Knead it into a long strip with your hands and put it horizontally on the pumpkin dough, and then cut the strip vertically.Just put it on top of the pumpkin dough and sprinkle with black sesame seeds.

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  5. Steam for 20 minutes, and the sunflower buns will be soft and chewy.