Exclusive Pumpkin Two-Color Steamed Bun

Peel and remove the seeds from a piece of pumpkin, then wash it clean.

Cut into thin slices, steam in a pot for twenty minutes until fully cooked, and mash into pumpkin puree for later use.

Let the pumpkin puree cool to room temperature, add a little sugar and an appropriate amount of yeast powder, mix with regular flour, knead into a dough of medium softness, and let it ferment in a warm place until it doubles in size.

Put a little dry yeast powder and warm water into ordinary flour, knead it into a dough of moderate softness and hardness, and let it ferment in a warm place until it doubles in size.

Add a little dry flour to the fermented dough, press out the air, knead evenly, and let it rest for ten minutes.

Knead the all-purpose flour until smooth to release the air, then let it sit for ten minutes for later use.

Roll the two types of dough into long strips separately.

Stack two sheets of dough together, and you can add a little water in between to make them stick.

Brush a layer of corn oil on top.

Roll it up from the bottom, rubbing it into a long strip.

As shown in the figure, cut into equilateral triangles.

Take one, point the tip upward, press with chopsticks, and it's arranged.

Prepare all the flower roll doughs one by one.

Place it in a steamer lined with parchment paper and let it rest for a second rise for fifteen minutes.

After bringing it to a high boil, steam for twenty minutes, turn off the heat and wait for two minutes before opening the pot to prevent the surface from shrinking and wrinkling.

Finished product picture!

Finished product picture!