1. Pumpkin steamed buns. (1) 250 grams of pumpkin puree, 400 grams of all-purpose flour, 4 grams of yeast powder; accessories: about 20 grams of dry flour.
(2) Peel and steam the pumpkin, press it into pumpkin puree, let it cool, add flour and yeast powder, and knead it into a dough, ferment it until it doubles in size, knead it again to release the air, and knead it into a smooth dough. Cut the steamed buns into evenly sized buns. After proofing for the second time, they will be 1.5 times larger and plump. Steam them in a pot for about 15 minutes. If you touch the surface of the steamed buns with your hands, they will be cooked.
2. Black sesame glutinous rice rolls. (1) 900g all-purpose flour, 5g yeast, 60g black sesame powder, 10g sugar, 3g baking powder, appropriate amount of glutinous rice flour, 500g water.
(2) Place water, flour, black sesame powder, yeast powder, and baking powder in the dough bucket of the chef's machine, and knead into a smooth dough.
(3) Deflate the dough again and knead it into a smooth dough. After rolling it out, spread a layer of glutinous rice flour, glutinous rice flour and sugar, mix well with a small amount of water, and knead into a granular shape. It should not be too wet. A bit dry.
(4) Roll up from one end, cut into sections, and let rise for the second time until full, about 15 minutes.
(5) Steam in a pot over medium-high heat for about 15 minutes.
3. Red bean roll. (1) 250 grams of fresh red beans, 800 grams of flour, 400 grams of water, 5 grams of yeast, 2 tablespoons of sugar, and 2 tablespoons of glutinous rice flour.
(2) Steam fresh red beans, add glutinous rice flour and sugar, mix well and set aside. Dried red beans or honey beans can also be used. Knead flour, water and yeast powder into a smooth dough and ferment until it doubles in size.
(3) After the dough is deflated, roll it out, spread the red beans on the dough sheet, roll it up from one end, roll it out again, cut it into sections, and let it rise for the second time to make it full.
(4) Steam for 12-15 minutes, the time depends on the size of the steamed bun rolls.