Chrysanthemum steamed buns

Peel and seed the pumpkin and cut into pieces

Place in a steamer and steam until cooked

Rub it with chopsticks until you can easily break the hole

Use a spoon to press into pumpkin puree

Add sugar to pumpkin puree

Pour the flour into a larger basin

Make a hole in the flour with your hands and pour in the yeast

Do not add the pumpkin puree at once, add it slowly (each brand of flour absorbs water differently) and knead until it forms a smooth dough, cover it with plastic wrap

Ferment until doubled in size. Use your fingers to make a hole and it will not shrink back. The fermentation is complete

Knead the fermented dough until it is deflated (knead it with your fingers and push it out with your palms)

Divide into 5 equal parts, cover with plastic wrap and let rest for 5 minutes

Take a piece of dough, divide it into two and flatten it

Roll it out into a rectangle from the four corners, sprinkle with a layer of dry flour, and cut into long strips two centimeters wide with a knife

Every four lines are stacked together

Roll up from one end to make two circles and place them side by side

Use a knife to cut the outer parts of the two circles

Brush the two circles with a layer of water and pinch them in with chopsticks

Fix it

Brush the steamer grid with a layer of oil

Add the prepared chrysanthemum embryos, put them into a steamer and let them rise for 15 minutes. Steam over high heat for 8 minutes, turn off the heat, and simmer for 3 minutes with the lid off

Appreciation of finished product pictures

Appreciation of finished product pictures

Appreciation of finished product pictures

Overview

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Steps