Pan-fried Pumpkin and Sweet Chestnut Bun

The materials are ready.

Steam the pumpkin and chestnuts first, then mash the pumpkin.

Cook the chestnuts slowly in brown sugar water until soft, then let them cool and set aside.

Add the flour to the pumpkin puree.

Dissolve 2 grams of yeast powder in warm water and then pour it into the flour.

Knead into a dough.

Cover with cling film and let it rest for about half an hour.

When proofing the dough, we cut the cooled chestnuts into small pieces.

After the dough has finished resting, use a rolling pin to roll it out into a sheet.

Evenly spread the crushed chestnuts on the dough (I personally like it to be more flavorful, so I also added cranberries).

Roll the dough sheet from one side (as shown in the picture).

Put in cold water and let it sit for 10 minutes before turning on the heat to steam for 12 minutes, then turn off the heat and let it rest for 3 minutes. Note ⚠️ (If you like pan-fried, you can skip this step and just slice and fry until cooked).

I personally like to steam it first and then slice and pan-fry it 😂 It feels like the texture is richer.

Cut into two-centimeter-thick pieces and then pan-fry; it feels crisp on the outside and soft on the inside, making it tastier 😋

Cook until both sides are lightly browned.

Crispy on the outside and soft on the inside, each bite has the sweet and glutinous taste of chestnuts and the sweet and sour cranberries 😋😋🤩 Rich texture with distinct layers 😆 The more I like it 😍