1. Peel the pumpkin, remove the pulp and cut into pieces.

2. Steamed and mashed, add yeast powder and mix well, and let it stand for a while to melt.

3. Add flour and knead well.

4. Cover with plastic wrap and ferment to twice the size. Try inserting it with flour.

5. Squeeze the dough out of the air and knead it evenly.

6. Group leader.

7. Hand-pulled into the size of a steamed bun.

8. Then each dose can be kneaded for a while and made into the shape of steamed bread. Let stand for 20 minutes, put cold water on the pot, medium heat, boil for 20 minutes, turn off the heat and stew for 2 minutes.

Cooking tips

1, when the weather is hot, the noodles will soon spread out. After the primary fermentation is completed, after the air is squeezed out, you can knead some flour properly, then reshape it and continue the secondary fermentation.

2. The addition of flour varies with the humidity of pumpkin puree. The dough for making steamed bread is a little harder than that for making flower rolls. You can directly cook pumpkin puree in the microwave oven, which is relatively dry.

Nutritional efficacy

Autumn is also a tonic season. Pumpkin is the first choice for nourishing the stomach. "Compendium of Materia Medica" records: "Pumpkin is warm, sweet, and enters the spleen and stomach meridians", which can tonify the middle warmer, replenish qi, diminish inflammation, sterilize and relieve pain. Its rich pectin can "adsorb" bacteria and toxic substances, including heavy metals and lead, and play a detoxification role. At the same time, pectin can protect the stomach from irritation and reduce ulcers. Moreover, pumpkin is rich in vitamin A and vitamin E, which can enhance human immunity and help improve the symptoms of autumn dryness.