2. Pour the cooled pumpkin milkshake into a clean kneading basin, add sugar and yeast, and stir evenly with chopsticks.

3. Add flour to the pumpkin milkshake, first stir it into a flocculent shape with chopsticks, and then knead it into a smooth and firm dough by hand. The dosage of flour should be adjusted according to the consistency of pumpkin milkshake.

4. After the dough is kneaded, cover it with plastic wrap and ferment it to twice the size at room temperature. There are many pores in the middle of the dough. Poke a hole in the middle with your finger, and the state of the hole remains unchanged, indicating that the fermentation is complete.

5. Take out the fermented dough and put it on the silica gel mat to exhaust, that is, knead the dough into smooth again, then knead it into long strips and divide it into 20 small doughs on average.

6. Take a small dough and knead it into a round strip about one finger long with both hands. The middle of the strip is slightly thicker and the ends are slightly thinner.

7. flatten the two ends of the dough with your fingers.

8. Pick up the flattened dough, erect the flattened ends in half, and then pinch the two sides together, paying attention to keeping the two sides symmetrical during kneading.

9. After the operation is completed, the ingot steamed bread blank is finished with a little shaping.

10. Make all the remaining dough blanks according to the above method, put them in a steamer brushed with a little cooking oil, and cover them with plastic wrap for proofing 10 minutes.

1 1. Turn on the power of the steaming oven, select the "pure steaming" function 18 minutes, then put the steaming tray with Yuanbao steamed bread in the middle layer of the steaming oven, and press Start to start steaming.

12 and 18 minutes later, take out the steamed bread from the steaming oven.