Materials: pumpkin paste 1 15g, low-gluten flour 200g, yeast 2g.

Pour pumpkin sauce, yeast and flour into the chef's machine, and the chef starts the kneading mode to knead into smooth dough. Knead the dough into long strips, cut it into small steamed buns, and put it in a steamer to ferment until it is twice as big. After fermentation, steam in cold water15min and stew for 5min.