step

1. Preparation materials: white sugar, yeast powder, low-gluten flour, pumpkin sauce (pumpkin sauce production: slice the pumpkin, steam it, add a proper amount of pure milk in the blender and stir it evenly, the thicker the better).

2. Add sugar and yeast powder to the pumpkin puree and stir until it melts.

3. Pour the pumpkin sauce into the low-gluten flour and stir well.

4. Knead until the dough is smooth, cover it with plastic wrap and let it stand for fermentation.

5. Ferment to twice the size (about 1 hour, about 2 hours in winter)

6. Take it out, drain it and reshape it. I made it very simple, just knead it into round strips and cut it into sections.

7. Grease the steamer, add the dough, keep a certain interval, cover and ferment for 2 times, about 30 minutes. After fermentation, boil water in the pot, put the steaming rack on it after the water boils, steam for about 20 minutes, simmer for 5 minutes and then open the lid.