1. Ingredients: 300g all-purpose flour, 200g pumpkin puree, 3g yeast, 10g sugar, appropriate amount of cooking oil

2. Pumpkin Peel and slice, add water to the rice cooker, place the pumpkin on the steamer, cover it, and steam for 15 minutes using the steam button.

3. Crush the steamed pumpkin into puree.

4. Add 200g pumpkin puree, 3g yeast, 10g sugar (optional) to 300g flour. Because the pumpkin puree is relatively wet, there is no need to add water.

5. Knead into smooth dough. Cover with a damp cloth or plastic wrap to ferment.

6. When it is 2.5 times larger, it will not retract when you poke the hole with your finger.

7. Take the dough to the chopping board to deflate and roll it into a rectangular shape. The thickness is about 3 mm.

8. Brush the surface with a layer of oil. Make 4 symmetrical cuts on both sides without cutting in the middle.

9. Fold the left and right sides toward the middle to form a square.

10. Fold up to the next square. Folding is completed.

11. Finally, fold it into a square and use a rolling pin to roll it slightly thinner. Do not roll it hard.

12. Place it on the steamer tray of the rice cooker. Don't forget to put water in the bottom of the pot.

13. Press the steam function button and set the time to 30 minutes. Cooking.

14. The function will start to keep warm when the function ends, and it will turn on when the timer shows 3 minutes.

15. Cut and have clear layers.