How to make double melon buns

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  1. Steam the pumpkin slices in a pot

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  2.Sifted into Delicate pumpkin puree

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  3. Let it cool, add flour and yeast, stir and knead evenly.The soft and smooth dough is fermented covered.

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  4.Pork mince

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  5.Add light soy sauce, dark soy sauce, pepper powder, stir evenly in the same direction, add green onion and ginger foam and stir evenly

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  6. Slice the gourd, sprinkle with some salt, and chop into dices.

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  7. Squeeze out the water and put it into the meat filling basin, add a spoonful of vegetable oil, and follow the same direction Mix well.

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  8. The dough is fermented until it is two and a half times in size.When you poke it with your hand, it will not shrink or collapse.Fermentation is complete.

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  9. After deflating, divide the dough into equal-sized dough and let it rest for five minutes.

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  10.Take a piece of dough and roll it into a round shape, flatten it and roll it out into a thick dough around the middle.

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  11.Put the meat filling

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  12. Hold the bun with your left hand, pinch the folds with the thumb and index finger of your right hand and close the mouth.

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  13.Put cold water in the steamer, brush oil on the grate, put the buns in, cover and cook.Minutes

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  14. Turn on the heat for fifteen minutes, turn off the heat and simmer for three minutes.