How to make pumpkin steamed buns

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  1. Steam the pumpkin and mash it into a puree.When it cools down until it is not hot, add yeast and mix well (if the pumpkin puree is too hot, it will dissolve the yeast.(scald to death), then mix the pumpkin puree into the flour, stir with chopsticks, add an appropriate amount of warm water while stirring, until the flour becomes fluffy, knead it into a dough with your hands, knead for five minutes until the dough is smooth, cover with a damp cloth, and place on the Ferment in a warm place (ferment for 20 minutes in summer, longer in winter, or ferment in a steamer with hot water).

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  2. There are many honeycomb-shaped pores inside the fermented dough.If you poke a hole with your finger, it will not come back.If it pops, it means it’s fermented well.
  Then knead the dough and remove the air from the dough (so that it can be fermented twice), then divide it into small pieces of similar size (similar size helps to heat evenly during steaming), and put it on a lightly oiled dough Steam the bottom (this way the steamed buns will not stick to the steaming bottom), cover the lid and perform secondary fermentation, about 20 to 30 minutes.

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  3. When the secondary fermentation time is up, steam with cold water over high heat, then steam over medium heat after the water boils 15 minutes.After steaming, turn off the heat and simmer for 3 minutes before opening the lid.(The steamed buns will not collapse in this way.The picture below shows me poking a few times with my fingers after opening the lid, so there are concave marks)

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  4.This is the steamed pumpkin steamed buns

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  5.You can put it with your own jam, or eat it with fried and mashed sesame seeds.Give it a try.