material

Medium gluten flour 300g pumpkin puree 2 10g sugar 40g dry yeast powder 5g.

working methods

1

Prepare pumpkin puree: peel and seed pumpkin, steam pumpkin, mix sugar while it is hot, and press it into puree with a fork. After cooling, add yeast powder and stir well.

2

Put the flour and pumpkin puree into a blender and mix well to form a ball.

three

Fermentation: Cover with wet cloth or plastic wrap, and let stand for fermentation. Let it stand at room temperature for two hours. Or you can put it in the oven, add a cup of hot water and let it stand for fermentation.

four

Observe that the fermentation is twice as big as it was when it was finished.

five

Sprinkle some hand powder on the workbench (if it is too wet and sticky, add powder, if it is too dry, add water), take out the dough, flatten it with a stick (it can be repeated many times to improve the taste), roll it up into long strips, and cut it into dough size according to your favorite size.

six

First, cut the baking paper into proper size, put it on the dough, and steam it in a water wave oven (or rice cooker) for 20 minutes.

seven

After steaming, you can enjoy the hot eel head. I am so happy.