Materials

Old Noodles 100g, Gluten Flour 800g, Pumpkin Puree 500-600g, Granulated Sugar 60g, Saccharomyces 3.5g, Salt 2g

Methods

1. Roll out all the ingredients into a smooth shaped dough. Let the dough rest at room temperature for about 5 minutes.

2: Roll the dough into a thin sheet about 70 centimeters long and 15 centimeters wide, and then fold it in half.

3. Roll out the dough evenly on all sides and flatten it so that the dough sticks to each other.

4. After the dough is rolled into a cylinder, gently roll the dough from the center to the sides several times to make the dough equal in thickness, and roll the dough into a cylinder about 50 centimeters long.

5. Cut the dough into 16 equal pieces and place them on a piece of non-stick paper. Place the dough directly into the steamer basket and cover with the lid for final fermentation for about 30-40 minutes.

6: Place a steamer basket over a pot of cold water and steam over medium heat for about 12 minutes, lifting the lid slightly 3 minutes before the end of the cooking time. And then placed 3 ~ 5 minutes, and then completely open the steamer, so that the steamed buns are not easy to wrinkle skin