Pumpkin bean paste bun

Overview

The wrapping method introduced today is more suitable for friends who can’t pinch the pleats of buns.

Wash the pumpkin, peel it, cut it into pieces, and steam it in a pot. Use a spoon to mash it.
Put the flour and pumpkin puree into a basin, then pour in the yeast that has been melted with warm water in advance, stir it into a fluffy dough with chopsticks, then knead it with your hands into a smooth dough, cover it with a semi-wet cloth, and leave it in a warm place to ferment.
When the dough has fermented until it has doubled in size and an obvious honeycomb structure is visible when the dough is peeled off, it means the fermentation is over.
Knead the fermented dough thoroughly and cut it into equal portions. Make a round shape with your hands.
Use a rolling pin to roll into a round shape.
Add appropriate amount of bean paste filling.
Wrap it up like a bun.
Turn the wrinkled side down and use your hands to round it out.
Use a pressing plate or a clean comb to press out the pattern.
Coat the steamer with some cooking oil, put the prepared pumpkin bean paste bun embryos in, and let them rise for 15 minutes. Turn on high heat, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for another 5 minutes before serving.
Finished product picture.
It can also be wrapped into a fish mouth shape.