Pumpkin sweet and soft twists this way the nutrition will double

　　Puffed Ring, one of my favorite fried snacks. Due to being lazy, I usually buy them from outside when craving for them, but as I prefer a softer version, I can only make some myself now and then. To make this puffed ring stand out, I decided to use pumpkins harvested in the golden autumn season.Pumpkin as my ingredient, not only adding texture but also enhancing the color due to its addition, plus it doubles up on nutrients. The pumpkin used is a small variety that's easy to consume and has a longer shelf life; I bought one two weeks ago and it still hasn't gone bad, so I made use of it this weekend.I used 500g of flour mixed with the pumpkin.

　　Ingredients: Main ingredients: 400g pumpkin, 500g flour, 20g sugar, 5g yeast milk 20ml

Steps:

1. Peel the pumpkin and steam it until fully cooked.Steam until soft

2. After steaming, add sugar and mash into a pulp, let it cool down.

3. Add flour and yeast, then add an appropriate amount of milk based on the desired consistency.

4. Knead the dough well.

5. Let it rise in a warm place until doubled in size.

6. After rising, remove the dough, release air, and knead evenly.

7. Roll out the dough into a long strip.

8. Cut into uniform pieces.

9. Take one piece and twist it into a thin rope before folding it in half.

10. Shape it into a puffed ring and set aside.

11. Cover the shaped puffed rings with a cloth for another 20 minutes to rest.

12. Fry until golden brown.

Tips:

1. The pumpkin already contains moisture and sweetness, so you can omit the sugar if you don't like it sweet; also, use less flour and no additional milk.

2. Resting the puffed rings before frying will result in a softer texture when cooked.