By Chow’s Dining Room
Materials
Water 270 g
300g pumpkin
10g caster sugar
VEGETABLE OIL 35ML
All-purpose flour 500g
Yeast 5 g
Practical steps
1. The dough is twice as large as fermentation
2. Knead
3. Segmented 60g
4. Roll out the skin
5. Taro puree
6. Press taro puree rolls
7. Roll out
8. Twist
9. Rub the filling
10. Taro puree pumpkin flowers
11. Steam in a pot
12. Baked
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