Pumpkin Nut Sugar Pack

1. Steam the pumpkin in a pot and press it into pumpkin puree while it is hot.

2. Mix flour and yeast, mix pumpkin puree into a smooth dough, cover with plastic wrap and let it ferment in a warm place.

3. Roast peanuts and walnuts until cooked, then roll them into small pieces.

4. Mix peanuts, walnuts, sesame, brown sugar, and an appropriate amount of flour.

5. Fermented dough.

6. Take out the dough and place it on the cutting board, knead it to release air, knead it into long strips, and cut it into small pieces.

7. Roll it into a round skin with a slightly thicker center and a slightly thinner edge.

Fold up all sides to form a square.

9. Flip it over and add the nut brown sugar filling.

10. Pinch diagonally towards the center.

11. Slowly pinch the adjacent sides of the missing filling tightly from bottom to top, and seal them into a four cornered bun (make sure to pinch tightly when closing, otherwise all the sugar juice will leak out after steaming).

12. Put it into a steamer for secondary fermentation. When the green body becomes round and the volume increases, steam it in cold water. Bring it to a boil over high heat and steam it over medium heat for 15 minutes. Turn off the heat and let it simmer for 5 minutes before opening the lid.

13. Finished product drawings.

14. The outer skin is noisy and soft, while the inner filling is fragrant and sweet.