1. Prepare materials. Appropriate amount of pumpkin dough, 5g of medium gluten flour, 3g of pumpkin puree, 3g of fresh milk or water, 2 tablespoons of salad oil, 4 tablespoons of sugar, 6g of yeast powder, 3g of milk powder, 3g of purple potato dough, 3g of purple potato puree, 3g of fresh milk or water, 2 tablespoons of salad oil, 4 tablespoons of sugar and 6g of yeast powder.

2. Cut the pumpkin and purple potato into pieces, steam the mud for later use, mix all the dough materials evenly, knead until three times bright, and then cover the dough with a cloth and ferment it to twice the size.

3. Divide the fermented purple potato dough into 65g portions and round the fermented pumpkin dough into 45g portions. Squash the purple potato dough and put it in the center.

4. Then wrap it up and round it, flatten it and cut it into eight equal parts with a knife.

5. Turn each dough out, and it will show a beautiful petal shape, then ferment for 15 to 2 minutes, and finally put it in Datong electric rice cooker. Put a glass of water in the outer pot and press the power. After jumping, it is finished.