Materials:
1. white dough: 200g flour, 0/05g water, 2g yeast and 0/0g sugar.
2. Yellow dough: flour 200g, cooked pumpkin puree 100g, water 20g (added as appropriate), yeast 2g, sugar 10g.
Exercise:
1. Knead the white dough and the yellow dough until smooth, roll them into rectangles, sprinkle with dry powder, and fold them three times from top to bottom.
2. Cut into pieces, take two pieces and press them gently, and put chopsticks in the middle and press them to the end. The sides are slightly elongated, rolled on the thumb and pinched at the back.
3. Ferment in a warm and humid place. Boil water for 8 minutes and stew for 3 minutes.