Exclusive Creamy Pumpkin and Red Date Bun

Let the pumpkin cool to a warm temperature.

Scoop into the flour with a small spoon.

Mix it slightly with chopsticks, then add an appropriate amount of milk powder.

Use chopsticks to stir and mix evenly.

Dissolve the baking powder in a little warm water.

Pour into the flour.

Knead into a slightly soft dough. Let it ferment in a warm place. (A slightly soft dough is better for kneading in jujube pieces)

The dough that has been leavened.

The honeycomb tissue is very rich.

Put the chopped red dates in.

Rub the dates in.

Divide into evenly sized portions.

Because too many crushed red dates were added, the dough can't be smooth; just knead it into the shape of a bun.

Since it was cold, I let it ferment naturally for 40 minutes. Then I put it in a cold steamer and steamed it over medium-low heat for 20 minutes.

Turn off the heat, let it simmer for 4 minutes, then uncover. The strong aroma of dates wafts directly to you. It is soft, sweet, with a rich blend of date and milk fragrance.

Finished product.

Finished product.