1, ingredients: pumpkin 400 grams, 500 grams of flour, yeast 5 grams.

2, the pumpkin will be rinsed with water after pulling out the core full of pumpkin seeds, and then a knife will be clean pumpkin skin after cutting thin slices of plate, the steamer pot to add the right amount of water will be pumpkin on the drawer on high heat steam for 15 minutes.

3, the pumpkin with the disk removed to the bedside of the low temperature place to cool, the temperature will be too high to destroy the ingredients in the yeast, so the pumpkin is too hot when the first do not rush to flour.

4, pumpkin slightly warm when poured into the basin with a spoon gently crushed, do not need to add a drop of water, pumpkin will dilute its own water after steaming, in the pumpkin paste poured into the 5g or so of yeast powder.

5. Pour the flour into the well-stirred pumpkin paste and prepare the noodles, stirring with chopsticks at an even speed while pouring the flour. Let the flour completely blend into the juice of the pumpkin to form a wadding, this step with chopsticks is mainly to keep your hands from direct contact with the water and flour, hands sticky with wet batter is particularly difficult to clean.

6. Use chopsticks to stir until there is no dry flour in the pot, then use the palm of your hand to knead the wadding repeatedly into a smooth dough, and after the dough is kneaded, cover the pot with a lid or plastic wrap, and place the pot in a warm place for molasses, and wait quietly for the dough to ferment.

7, until the dough is fermented to twice the original size, with a hand picking the surface of the dough, you can see the dense honeycomb, you can steam the buns.

8, sprinkle a layer of dry flour on the board, and then scoop the dough out of the basin, put it on a large board and start kneading, kneading into a particularly smooth when the dough with your hands into equal-sized dosage.

9, will be a single dosage kneaded into a smooth oval, with the right and left hand thumbs side of the palm of the half gently press the end of the noodle one-third of the way, pick up the press flattened dough, will be flattened ends of the vertical folded, and then pinched together, pinching the process of attention to maintain symmetry of the two sides, a little bit of finishing the edges of the golden Yuanbao buns are ready.

10, because the steamed buns mainly with steam, so more water consumption. Steaming before you need to add enough water to the steamer, lay a good drawer cloth, the Yuanbao steamed buns embryo neatly placed on the steam drawer on high heat for 15 minutes, pay attention to the spacing is not too close, in order to prevent steaming steamed buns stick together.

11, Yuan Bao steamed buns volume is not large, high heat steam 15 minutes can be steamed. Buns out of the pot before the first off the fire stew 5 minutes, because of the principle of thermal expansion and contraction, off the fire immediately lift the lid will lead to Yuanbao steamed buns crust collapse hard unpalatable, stewed for a few minutes after Yuanbao steamed buns can be out of the pot.