Ingredients

White dough: 200g flour, 130g water, 2g yeast

Yellow dough: 280g flour, 200g cooked pumpkin puree, yeast 2 grams of flour

Green dough: 200 grams of flour, 150 grams of spinach puree, 2 grams of yeast

Ingredients for filling: oil, white sugar, appropriate amount of raisins

Method: 1. Put the dough ingredients into separate basins, knead into a uniform and smooth dough, and ferment until it doubles the original volume.

2. Knead and deflate the fermented dough, divide it into 8 equal parts, and roll each part into a dough ball with a diameter of about 18cm.

3. Place the dough cake on a wrung-out wet gauze, brush a thin layer of oil on the surface of the dough cake, and sprinkle with appropriate amount of sugar and raisins.

4. Roll out another dough and stack it on top, brush it with oil and sprinkle with sugar and raisins.

5. Roll out the other 6 dough cakes in sequence, cover the finished puff pastry with a damp cloth and let it rest for 20 minutes.

6. Put in a steamer and bring to a boil over high heat, then turn to medium-low heat and steam for 20 minutes. Remove and cut into pieces and enjoy.