The ratio of flour to water for steamed bread with yeast is 2:1, and here's how to do it:

Preparation materials: 500g of flour, 5-6g of sugar, 5g of yeast, 250g of lukewarm water, and 320g of pumpkin puree

1, add the sugar and yeast to the flour and mix it well, and then add the lukewarm water and mix it into flocculent shape, and then knead it into a dough and put it aside to wait for the fermentation.

2. After the dough has risen, take it out of the oven and roll it out with a rolling pin into a square.

3: Cut the dough from the bottom edge to the center, spread the rest of the dough with pumpkin puree, fold the part without pumpkin puree to the upper right edge, then to the upper left edge, and finally to the lower left edge.

4: Fold the pumpkin puree and crust into a single piece, then roll it out with a rolling pin to flatten it.

5, steam drawer in a wet caged cloth, will be done in the steamed bread noodles, cold water on the pot, after the steam after 20 minutes of medium heat off the fire, virtual steam 5 minutes, micro-open the lid, bubbling hot, open the lid.

6, the steamed bread noodles out, cut off the edges, and then cut into the right quadrangle, so delicious pumpkin buns are ready.