Water-glossy Skin Pumpkin Buns (Water Method, Single Fermentation)

Steam the pumpkin until cooked, mash it into pumpkin puree using a blender, and store it in the refrigerator (when the temperature is high, it can prevent the dough from fermenting too quickly).

Add the refrigerated pumpkin puree to the flour, kneading it into a dough as you add it. Let the dough rest for 15-20 minutes to develop gluten, which makes it easier to knead into a smooth dough.

Add the yeast and use a little bit of water to moisten the yeast (be careful not to use too much water). Using kneading and rubbing methods, knead the yeast until it is fully dissolved with no granules, and knead the dough until it is smooth and delicate.

Roll the dough into a rectangle and then roll it up.

Cut the dough into pieces of equal size, place them in the steamer basket, and let them ferment until they are 1.5 times larger.

Bring the water to a boil over high heat, steam for 15 minutes over medium heat, then let it simmer for 3-5 minutes before uncovering the pot.

Golden in color, fluffy and soft.

Smooth and delicate, pleasing to the eye.