1. Peel and cut the pumpkin, sprinkle some water and turn it in the microwave for 10 minutes until the pumpkin is soft and rotten.
2. Press the pumpkin into a paste with a spoon and pour it into the flour. After the yeast is hydrated, it is added to the flour.
3. Add all the materials and mix well.
4. Knead into a smooth dough (surface light, basin light, hand light).
5. Cover with plastic wrap or wet cloth and ferment at room temperature to 2-2.5 times the size.
6. Vent and knead the fermented dough thoroughly, and cut it into 10 equal parts (if there are bubbles in the incision, it means that it has not been kneaded, so it is good that the incision is smooth).
7. Shape the dough into a circle and spread a wet cloth or brush oil on the steamer to prevent it from sticking to the cooker.
8. Put a proper amount of cold water into the steamer, put the steamed bread into the pot, cover the lid and relax for 20 minutes.
9. Turn off the fire after relaxation, steam for about 17 minutes after SAIC, and stew for about 3 minutes without opening the lid after turning off the fire (the whole steaming process is about 20 minutes).
Cooking skills:
1, some people steam with hot water, others like to steam with cold water. After the flameout, it must be stewed for 3-5 minutes to uncover the lid, so that the steamed bread is full and not easy to retract.
2. Pumpkin puree can also be steamed, so that the water content of the steamed pumpkin is high, and the amount of water added should be reduced accordingly.
3. Pumpkin sauce can also be mashed with a blender for reuse. It is directly pressed out with a spoon, which is not as delicate as mashed, so you can clearly see the small pumpkin particles on the steamed bread.