1. 400g flour, 210g cooked pumpkin puree, 4g yeast, 10g sugar

2. Add sugar, cooked pumpkin puree and yeast to the flour, stir to form a floury mixture, knead into a smooth dough and leave to rise until doubled in size, covered with cling film.

3. Divide the dough into 12 equal portions, about 55 grams per portion. Add a small amount of flour and knead until the dough is smooth and free of air pockets and forms a teardrop shape.

4. Cut out the hedgehog's spines with the same scissors that we use to trim the eyebrows of our girls, and cross-cut the spines in rows from head to tail. Hedgehog's spines cut with a chopstick end dipped in a small amount of water on each side of the hedgehog's eyes a little bit gently pressed on the black sesame seeds to make eyes.

5, in turn, all done, summer secondary fermentation for about 30 minutes, the pot filled with water into the steaming grid steam on high heat for 20 minutes off the fire simmer for 3 to 5 minutes, you can get out of the pot.