Sunflower buns

Prepare the ingredients: bean paste filling, white sugar, steamed bun self-rising flour, pumpkin (many mothers do not know how to ferment, so here I will teach you a simple way, you can go to the supermarket or online to buy steamed bun self-rising flour, you don’t need to add yeast powder, just mix it with the dough and ferment it directly)

Cut the pumpkin into small pieces and steam it in a pot (usually it will be cooked in 10 minutes, the pumpkin must be cooked until tender)

Take one-third of the self-raising flour and mix it with the pumpkin noodles

Add two tablespoons of sugar to the pumpkin and mash it into puree

When the pumpkin is not hot (warm), pour it into the flour and stir clockwise

The dough will be quite mushy at this point, so add some flour and start kneading

When the dough is kneaded until it does not stick to your hands, it is ready to ferment. (Usually knead for about 10 minutes)

Put it in a basin, wrap it with plastic wrap, and place it in an air-conditioned (28-30 degrees) room to ferment for an hour

Poke a hole in the middle with your finger. If the hole does not bounce back, it means it is fermented

The same method as white flour, fermented white flour. After fermentation, deflate the dough and knead for five minutes. Knead and set aside

Chunked spare

Roll the pumpkin noodles into a round cake shape, not too thin

Use a mold to make a mark in the middle of the round cake and then use a knife to cut out the petals (three small strips of petals are one petal, so cut in multiples of 3)