2. Put the dough into the bread barrel, select the fermentation function, and set the time to 1 hour.
3. The dough is fermented to twice the size.
4. Peel the pumpkin, remove the pulp, shred it, add a little salt, grab it evenly, and marinate it for 15 minutes.
5. Then grab the water
6. Cut the green onion into powder
7. Add soy sauce to the mutton stuffing and stir well.
8. Add chopped green onion, pour pepper oil on chopped green onion, mix well, and then mix with mutton stuffing.
9. Add shredded pumpkin, sesame oil and salt, mix well, and the filling is finished.
10. Knead the fermented dough evenly and exhaust it, and divide it into 36 small portions of equal size.
1 1. Roll a small dose into buns.
12. Take a steamed stuffed bun and put as much stuffing as possible on it.
13. Uniform convergence
14. Put the wrapped buns into a steamer and bake for 20 minutes.
15. Then bring to a boil, steam for 15 minutes, and then turn off the fire and stew for 3 minutes.