Fluffy and soft, with a faint pumpkin fragrance.

Materials:

1. white dough: 200g flour, 0/05g water, 2g yeast and 0/0g sugar.

2. Yellow dough: flour 200g, cooked pumpkin puree 100g, water 20g (added as appropriate), yeast 2g, sugar 10g.

Exercise:

1. Knead the white and yellow dough separately, and knead it once until it is very smooth.

2. Do not ferment, roll the dough separately. It is easier to divide the dough into two parts and roll it into a rectangle, about 3 mm thick /20 cm wide.

3. Sprinkle some dry powder on the surface, fold the dough, fold the dough three times and cut it into 2cm wide.

4. Press the two doughs gently, then fold them, press them hard in the middle with chopsticks, pull both ends, roll them on your thumb and pinch your tail.

5. Ferment to twice the size, steam for 8 minutes and stew for 3 minutes.

Fermentation is simple, easy to make, and as fluffy and soft, you can try it ~ ~