(2) peeled pumpkin, steamed, pressed into pumpkin puree, cooled, added with flour and yeast powder, made into dough, fermented to twice the size, kneaded and exhausted again, kneaded into smooth dough, cut into steamed bread with uniform size, twice proofed 1.5 times the size and full, steamed in a pan for about 15 minutes, and touched the surface of steamed bread with your hands.

2, black sesame glutinous rice rolls. (1) 900g of gluten flour, 5g of yeast, 60g of black sesame powder, 3g of sugar10g, 3g of baking powder, appropriate amount of glutinous rice flour and 500g of clear water.

(2) Clear water, flour, black sesame powder, yeast powder and baking powder are put in the flour barrel of the chef's machine to form smooth dough.

(3) Vent again to form a smooth dough. After rolling, spread a layer of glutinous rice flour, glutinous rice flour and sugar, mix well with a small amount of water, and rub into granules. It should not be too wet and dry.

(4) Roll it up from one end, cut it into sections, and wake it up twice until it is full, about 15 minutes.

(5) Steam in a pan for about 15 minutes.

3. Red bean roll. (1) 250g of fresh red beans, 800g of flour, 400g of clear water, 5g of yeast, 2 tablespoons of sugar and 2 tablespoons of glutinous rice flour.

(2) Steam fresh red beans, add glutinous rice flour and sugar, and mix well for later use. Dry red beans or honey beans can also be used. Flour, water and yeast powder are kneaded into smooth dough and fermented to twice the size.

(3) After the dough is vented, roll it out, spread the red beans on the dough sheet, roll it up from one end, roll it out again, cut it into sections, and wake it up for the second time.

(4) Boiling 12- 15 minutes, depending on the size of the steamed bread roll.