Preparation materials: 450 grams of flour, 150 grams of pumpkin puree, 5 grams of yeast, 150 grams of milk, a little cooking oil, salt to taste.

The first step is to make pumpkin puree. The pumpkin with water to wash the skin, cut into two halves with a knife, cut when you must be careful, because their own home grown, are particularly ripe before picking off the melon, the melon is particularly hard, cut, remove the inside of the pumpkin flesh, with a paring knife to peel, to peel, go after a good skin, with water and then washed, with a knife, cut into thin slices, loaded into the pan, into the pot, high heat steaming for ten minutes, take out, pouring out the excess water, while still hot! Use a spoon to press into a fine grain-free pumpkin puree.

The second step, and the noodles. Because it is a two-color, naturally, and two colors of dough, we first and yellow pumpkin puree dough , take 200 grams of plain flour, pour into a container, add 2 grams of yeast, mix well, add 150 grams of pumpkin puree, stir with chopsticks, stirred into flocculent, and then kneaded, kneaded into a smooth dough, covered with plastic wrap, and placed in a warm place to ferment until doubled in size.

The third step is to mix the yellow dough with the white dough. Pour the remaining 250 grams of plain flour into a container, add three grams of yeast, mix well, pour in 150 grams of milk, pour slowly, stirring while pouring, stirring to form a flocculent consistency, knead underhand, knead the dough into a smooth ball of dough, also covered with plastic wrap, put in a warm place and let it ferment until it doubles in size.

The fourth step, the dough fermentation, respectively, poured into the panel, exhaust exhaust, exhaust and then knead for a while, kneading a little longer, so that out of the pan of the rolls especially chewy, kneading, the dough is organized into long strips, cut into the same size of the dosage, the two colors of the dough to be cut as much as the number of cuts, are cut, after the dosage is organized into a round, covered with plastic wrap standby, to prevent the wind from drying out.

The fifth step is to take one yellow dough and one white dough and roll it out with a rolling pin into a long tongue shape, then use cooking oil to spread it on the surface, wipe two-thirds of it, leave one-third, and sprinkle it with a little bit of salt, or sprinkle some green onion if you like, I don't really like it, so I didn't put it on.

Sixth step, put the yellow crust on top of the white crust, overlap, and then from the oiled end of the roll, rolled to two-thirds of the way, then stop, turn the ungreased pumpkin skin up, the following ungreased white crust with a knife to cut a few strips, and then continue to roll, folded at the ends, pinched by hand, and then do a good job.

The seventh step, the good raw Pi placed in the steamer, cover the lid for the second molasses, molasses twenty minutes or so, open the fire boil, and then turn to medium heat steaming for fifteen minutes, turn off the fire and then simmer for five minutes, open the lid, the two-color rolls are done, the shape is very nice, layered, a pinch, fluffy, noisy and soft, a bite, the flavor of pumpkin blended with the flavor of the milk, it's really not the same with the same feeling, it is not the same! Feelings, in short, is very delicious, partners you can do a little , look good, eat delicious, I believe you and your family will like.

Do it yourself at home, clean and hygienic, eat it to rest assured, as long as in accordance with this ratio, the novice will be zero failure, do not believe you try, do it to the family to eat to ensure that the success of a time.