How to make pumpkin bean paste roll?

Ingredients: 350g pumpkin, 350g flour, 5g yeast, and appropriate amount of bean paste;

Practice: 1. Peel the pumpkin, wash it, cut it into pieces, steam it in a steamer for about 15 minutes (when chopsticks can gently insert the pumpkin, it means that the pumpkin is ripe), take it out and mash it; 2. When the pumpkin puree is cooled to about 35 degrees Celsius, add yeast, mix well, add flour, and fully knead into smooth dough; 3. Put the pumpkin dough in a warm place for fermentation 1.5 hours, at which time the dough is fermented to twice the volume before fermentation; 4. Put the fermented pumpkin dough on a chopping board sprinkled with flour, fully knead the air inside, knead it into strips, and then divide it into small portions, weighing about 40 grams; 5. Knead a small dose into a water drop shape, smear it with red bean paste, and then roll it up from the wide part, and the pumpkin red bean roll blank will be ready; 6. Cover the blank with wet gauze and bake for 20 minutes. 7. Put the baked blank into a steamer, steam for 10 minute, then turn off the fire, and take it out after about 5 minutes.