How to make pan-fried pumpkin and sweet chestnut steamed buns - Chinese cuisine

1
The materials are ready.
2
Steam the pumpkin and chestnuts first, then press the pumpkin into puree.
3
Simmer the chestnuts in brown sugar water until soft, then cool and set aside.
4
Add flour to pumpkin puree.
5
Mix 2 grams of yeast powder with warm water and pour it into the flour.
6
Knead into dough.
7
Cover with plastic wrap and let rise for about half an hour.
8
When the dough is proofing, we cut the cooled chestnuts into small pieces.
9
After the dough has risen, use a rolling pin to roll out a piece of dough.
10
Place chopped chestnuts evenly on the dough (I personally like a richer taste and add cranberries).
11
Roll up the dough from one side (as shown in the picture).
12
Let the pot boil with cold water for 10 minutes, then steam for 12 minutes, then turn off the heat and simmer for 3 minutes. Note ⚠️ (If you like to fry it raw, you can skip this step and just slice it and fry it).
13
I personally like to steam it before slicing it and frying it for a richer texture.
14
Cut it into two centimeters thick and fry it. It will feel crispy on the outside and soft on the inside, which makes it more delicious????
15
Just slightly burnt both sides.
16
Crispy on the outside and soft on the inside, every bite has the sweetness of chestnuts and the sweet and sour cranberries????????????The taste is rich and layered????The more you like it????

Note ⚠️ (If you like it raw and fried, you can omit step 12 and just slice it and fry it).
Cranberries can be replaced with red dates.