Pumpkin bow buns

Prepare the flour and pumpkin powder and put them into the bread machine bucket.

Add yeast, sugar and warm milk, start the mixing function and knead into a smooth dough.

There is no need to ferment (today’s steamed buns used a single fermentation method, which is also quite delicious). Take out the dough directly and form it into a round shape.

Shape into long strips and cut into 10 even portions.

Roll into balls, cover with plastic wrap, and let rest at room temperature for 15 minutes.

$Pumpkin bow buns step 5$

Take out a piece of dough.

Roll out the air again, reunite (repeat twice), and then roll into a round dough piece with a diameter of about 8cm (slightly thicker).

Make a few cuts according to the picture.

Divide the group of three into left and right halves. Lift the middle piece of dough first, pinch the remaining two pieces together slightly, then lower the lifted dough piece and press it on top (the same operation is done on the left and right sides).

Then wrap the small noodles in the middle, press the closing edge underneath, and the raw embryo of a bow-tie steamed bun will be ready.

Once done, place in the steamer, leaving a gap in the middle.

Cover the pot and let rise until doubled in size (about 60 minutes).

Pour cold water into a pot, bring to a boil over high heat, steam for 15 minutes and then turn off the heat. Turn off the heat and steam for another 3-5 minutes before serving.