How to make pumpkin steamed buns at home? Children and adults are rushing to eat them?

My aunt gave me a big pumpkin, very big, weighing 20 kilograms each. I can eat it steamed, boiled, and in various ways. The one who eats more is to use pumpkin puree instead of water to make steamed buns. The color is beautiful and the steamed buns have a light fragrance, which is very delicious. There are no tricks, just the most common method of cutting steamed buns. Knead the dough, don't let it ferment, roll it into strips, cut into sections, let the dough rest for a while, then steam it, and you can cook it in an hour. , very convenient!

Winter melon is nutritious and sweet, but the wonderful thing is that it can be eaten by diabetics and has a hypoglycemic effect; winter melon can also help digestion and absorption, protect the gastric mucosa, and is not good for the gastrointestinal tract. It is rare to win people and eat more delicious food. The pumpkin steamed buns are not stuffed, but if you chew them carefully, they have a faint sweetness. After eating one, you can't help but want to eat the second one. Even my son who originally likes sweets also likes it.

I originally wanted to make it more beautiful, but my husband said that there is no need to put in so much effort, it can be delicious, and it can be more popular and make more. Ouch, let’s see real diners don’t care about appearance, hehe!

Afterwards, because it was so popular with everyone, the pumpkin steamed buns were made for three days in a row, as breakfast in the morning and as a snack in the afternoon. Since I got off work late, I was very hungry before dinner, especially my father and son. First, I had two steamed buns to satisfy my stomach, which was just right. Raw materials: 270 grams of pumpkin puree, 400 grams of wheat flour, 4 grams of yeast. Step 1

Steam the pumpkin. Scrape off the pumpkin puree, add wheat flour and yeast and knead into a well-proportioned dough, cover tightly with plastic wrap and let it rest for about 15 minutes. Roll out into a thin dough. For better results, you can divide the batter into 2 operations. Step 2

Roll it up. Cut into sections with a sharp knife. Put the steamed bun embryo into the pot, put some boiling water underneath, let it rest for about 10 to 15 minutes (extended time is needed in winter), steam for 15 minutes, turn off the heat, and open the lid after three minutes.