1. Gently knead the white dough material (3g of yeast,/kloc-0.05g of warm water and 20g of common flour) and pumpkin dough material (3g of yeast, 10g of cooked pumpkin puree and 20g of common flour) and let it stand for10 minute.

2. After waking up, gently press the dough into a rectangular dough sheet, sprinkle some dry flour on both sides, press it with a dough press for the first time, and then repeat the steps of flour spreading and pressing for 2-3 times.

3. Brush water on the white dough pieces, spread the pumpkin dough pieces, tightly roll up the two dough pieces, and cut them into steamed bread dough embryos with a toothed knife.

4. Put the dough on a non-stick pan or tarpaulin.

5. Wake up for about 20 minutes in summer and 25-30 minutes in other seasons.

6. After waking up, put cold water in the steamer, and steam for 15 minutes after inflation. Turn off the fire, open the lid at the back and stew for 3 minutes before eating (reference quantity: 6 steamed buns)