2. Wash and peel the pumpkin, cut it into pieces, put it in a steaming oven, and steam it at 100℃ for 30 minutes.

3. Add a little water and mash it into mud.

4. Mix the pumpkin puree with the flour while it is hot, stir it into a cotton wadding shape with chopsticks, measure whether to add water according to the situation, and then knead it into a smooth dough by hand.

5. Cover with plastic wrap and ferment to twice the size.

6. Divide the fermented dough into several portions, knead it into a smooth strip and cut it into small doses. Each small dose is kneaded into a smooth ball, flattened and rolled into thin slices, stuffed with buns and wrapped.

7. Wrap the steamed buns, put them on a steaming tray, ferment a little again, and then put them into a steamer for steaming.

8. Choose pure steam 100℃ for 20 minutes, and take it out after steaming.