200 grams of pumpkin paste; 300 grams of flour; Yeast (dry) 3g; Water.

The practice is as follows:

1, peel the pumpkin and cut into pieces, sprinkle some water and turn it in the microwave oven at high heat for 10 minute until the pumpkin is soft and rotten;

2. Press the pumpkin into a paste with a spoon and pour it into the flour. After the yeast is hydrated, add it to the flour.

3. All materials are added and mixed evenly;

4. Knead into smooth dough (surface light, basin light, hand light);

5. Cover with plastic wrap or wet cloth and ferment at room temperature to 2-2.5 times the size;

6. Vent the fermented dough and knead it thoroughly, and cut it into 10 equal parts (if there are bubbles in the incision, it means that it has not been kneaded, so it is good that the incision is smooth);

7. Shape and round the dough, and spread wet cloth or brush oil on the steamer to prevent sticking;

8. Put a proper amount of cold water into the steamer, put the steamed bread into the pot and cover the lid to relax for 20 minutes;

9. After relaxation, turn on the big fire, then turn to medium fire and steam for about 17 minutes. After turning off the fire, simmer for about 3 minutes. (The whole steaming process takes about 20 minutes)