Pumpkin bean paste bun

Overview

Today I bring you a beautiful, delicious, nutritious and rich breakfast snack----pumpkin bean paste buns

Peel the pumpkin, slice it, and steam it for 20 minutes.
Pre-soak the red beans overnight, put water in a pot and boil until the water is dry and soft. Add white sugar while hot, stir until the sugar is completely melted, and let cool for later use.
Press the steamed pumpkin into a puree, pour it into the flour, add yeast, and knead the dough with warm water
Place the dough in a warm place to ferment for 2 hours.
Knead the fermented dough into long strips and cut into equal-sized pieces.
Roll out the small dough flat, add an appropriate amount of bean paste filling, pinch it along the four sides until it is sealed, put the sealing part down, and pat it with flour to avoid sticking.
Leave the wrapped buns for 20 minutes for secondary fermentation.
Then steam it in a pot. After the water boils, steam it for 10 minutes.