Here's how I do it:
1. Clean the red beans that have been soaked overnight in advance, steam them in a pot, and crush them when you pinch them.
2. Add an appropriate amount of sugar and mix well. The amount of sugar depends on personal taste.
3. Mash the steamed pumpkin into a puree and set aside.
Add 30 grams of sugar, 3 grams of yeast, add a small amount of pumpkin puree (about 180 grams) to the flour, mix well, and knead into a dough with moderate firmness.
5. Recently, the weather has been cold, and we have awakened through warm water, and the water temperature can be controlled at about 35 degrees. If the temperature is too high, the yeast will easily lose its activity.
6. The volume of the dough is significantly expanded, and the inside is honeycomb.
7. Take out the dough, knead it for a while, and vent.
8. Roll into long strips and divide evenly into pieces.
9. Knead each piece of dough a little and roll it out into a round cake.
10. Put in the red bean paste, close it like a bun, sort it out, and roll it into a beef tongue shape.
11. Roll it up from one end and you're good to go.
12. Put it in the steamer and let it rise for 15 minutes with warm water. Turn on the high heat and steam for 20 minutes, turn off the heat and simmer for 3 minutes.
The delicious and nutritious pumpkin bean roll is ready, sweet and fluffy, suitable for all ages, and friends who like it can try it!