Ingredients:

Pumpkin 100g, common flour 200g, yeast 2g.

Specific practices:

1. Steamed pumpkin is pressed with mud and mixed with yeast.

2. Stir with chopsticks into a flocculent shape and knead into a smooth dough.

3. Roll the dough into a big rectangle with a rolling pin, and brush the surface with water to fit tightly.

4. Roll up the dough and tighten it.

5. Ferment in a warm place 1.5-2 times the size, then divide it into small doses of equal parts, steam it on a pot in cold water 12 minutes, and keep it stuffy for 2 minutes.