2. Take 220g cooked pumpkin and press it into mud.
3. Pour the noodles while they are hot and stir well.
4. Add sticky rice flour, and finally add glutinous rice flour. Knead into a ball. If it is dry, add a little water, if it is wet, add a little glutinous rice flour.
5. Add10g corn oil and knead well.
6. The pumpkin dough is divided into small doses of 35g, and the filling is divided into one portion 15g, each portion 12.
7. Press the dough into a small round nest, add the stuffing, wrap it, and round it by hand.
8. Pour the glutinous rice flour into the mold, then knock off the floating powder to prevent sticking, knead the dough into an ellipse smaller than the diameter of the moon cake, and then flatten it vertically and quickly.
9. Boil water in the pot, put the cake embryo on oil paper and steam for ten minutes. Take out the pan and put it on the cooling rack to dissipate heat. It can be eaten warm or refrigerated (sealed).
10, zero failure, delicious, not hot.