# 摸着良心来种草啦 # Pumpkin big steamed buns. Recently, making steamed buns has become more and more convenient. It is the first time to eat this Japanese pumpkin. I did not expect it to be much better than ordinary pumpkin. Missing some points, I also made millet and pumpkin porridge today. Take an appropriate amount of pumpkin and steam it, add sugar (according to personal preference) and stir until smashed, dissolve 500 grams of flour and 5 grams of yeast powder with warm water. Add the pumpkin into the flour and stir, then add the dissolved yeast water, add water, the amount of water is me Put it according to the feeling. The amount of water absorption of each flour is different. It is probably just the flour after adding water into large snowflakes. Put it in the kitchen machine and stir it evenly. If the flour does not stick to the hand, it means the dough is OK. If your hands are too wet, add a little more flour. If it is too dry, the steamed buns will not be so fine. After forming a dough, leave it to ferment until it doubles in size, then put it in the kitchen mixer and stir a few times, take it out and knead it into shape, and leave it for 15- 20 minutes to ferment again, put cold water on the pot, steam for 10 minutes after the water is boiled, wait for 5 minutes, and then turn off the pot. The second pot can be turned off after only 10 minutes. Pumpkin-flavored steamed buns are much better than big steamed buns, goose I ate 4 at once, and the appetite of teenagers is good. Angel yeast powder is a great package!