Pumpkin doughnut steamed bread

Ingredients: formula milk 60g, pumpkin puree 50g, yeast powder 2g, low-gluten flour 100g.

Pumpkin sauce, formula milk, yeast powder 1g are poured into flour, stirred into flocculent, kneaded into dough, covered with plastic wrap for fermentation, and poked with your fingers without rebounding. Knead the dough evenly, exhaust it, roll it flat with a rolling pin, and press it into a circle with a mold.

Press out a hole with the other end of the paste nozzle, and the other white dough will do the same. Molded patterns, mixed with different colors of dough, dipped in some water on the dough, decorated at will. Ferment in cold water for 5 minutes, steam 15 minutes and stew for 3 minutes.