Exclusive Osmanthus Pumpkin Flower Bun

Peel the pumpkin and steam it until cooked, then put it in a blender to mash into a puree. After it is warm, add yeast to dissolve.

Flour and osmanthus sugar.

Mix with pumpkin puree to form a smooth dough.

Cover with a damp cloth and place in a warm spot to ferment until it is 2–2.5 times larger.

Take out the dough and knead it on the board to release the air.

Cut out a piece of dough, roll it into a thin sheet, and brush a layer of oil on it.

Start rolling from one side, making it slightly firmer as you roll.

Cut into trapezoid-shaped pieces.

Stack the top and bottom pieces.

Press down in the middle with chopsticks.

Put it in the steamer basket to rest and ferment.

When the flower roll dough has grown bigger and lighter, place it in cold water on the pot to steam. After the water boils and produces steam, switch to medium heat and steam for 15 minutes. Turn off the heat and let it steam with the lid on for 5 more minutes before opening the lid.

The fluffy steamed bun carries the fragrance of osmanthus, as if it is still the autumn season of crisp air and osmanthus blooms.