(2) Peel the pumpkin, steam it, press it into pumpkin puree, let it cool, add flour and yeast powder to make dough, ferment it to twice the size, knead it again, knead it into smooth dough, cut it into steamed bread with uniform size, wake it up for the second time, steam it for about 15 minutes, and the steamed bread will be cooked without touching the surface.

2, black sesame glutinous rice rolls. (1) 900 grams of gluten, 5 grams of yeast, 60 grams of black sesame powder, 3 grams of sugar 10, 3 grams of baking powder, a proper amount of glutinous rice flour and 500 grams of clear water.

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

(3) Exhaust again to form smooth dough. After rolling, spread a layer of glutinous rice flour, glutinous rice flour and sugar, mix well with a little water, and knead into granules. Not too wet and dry.

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

(5) Steam in the pot for about 15 minutes.

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

(2) Steam fresh red beans, add glutinous rice flour and sugar, and mix well for later use. Dried red beans or honey beans are also acceptable. Knead flour, water and yeast powder into a smooth dough and ferment it 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 for the second time.

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