Pumpkin Flower Bun

Peel the pumpkin, remove the seeds, slice it, steam until cooked, add milk and blend into a puree (milk can be omitted or replaced with water).

Add an appropriate amount of yeast to the pumpkin puree (not weighed today).

Mix the yeast evenly with the pumpkin puree and let it sit for a while.

Mix into a dough-like texture.

Knead into a dough, let it rest for a while, and then knead the dough again, it will be very smooth.

Place the fermented dough on the work surface and knead until smooth.

Roll the dough into a large rectangular sheet, evenly brush with oil, sprinkle with a little salt, then sprinkle with dry flour, and gently roll it up lengthwise.

Roll into a long strip.

Cut the dough evenly.

Each portion is considered a set, stacked together, and then pressed down in the middle with chopsticks, creating the texture of a flower roll.

Tidy up.

Make each steamed twisted bun dough properly.

Place the flower roll dough into the steamer, start timing for 13 to 15 minutes once it boils, and open the lid 3 to 5 minutes after turning off the heat.

The steamed pumpkin flower buns are golden in color, soft, and fluffy.

Take it out and plate it; it's ready to enjoy.