Ingredients: pumpkin 1, flour 1 small bowl, and red bean paste. 4g yeast and 1 tbsp sugar.

Practice: 1. Wash and peel the pumpkin, cut it into thin slices and steam it in a steamer for 20 minutes.

2. Take out the steamed pumpkin and pour it into a big bowl. Add 1 tbsp sugar while it is hot and press it into pumpkin puree. Add pumpkin puree that is not hot, pour in 4 grams of yeast, and stir to melt.

3, add flour, add flour bit by bit, without adding water, stir with chopsticks into flour wadding, knead into pumpkin dough, and ferment and expand to twice the original volume.

4. Put the dough on the chopping board, knead it evenly and exhaust it, then divide it into equal small portions, roll it into a disk with a thick middle and a thin edge, add a proper amount of bean paste and close it like a steamed stuffed bun.

5. Knead the circle and gently press it into a cake with moderate thickness by hand, and do it in turn.

6. Heat the electric baking pan, brush a layer of cooking oil, put the cake on, cover and stew for 3 minutes, uncover the lid and turn it over for 3 minutes, both sides are golden.