1 white dough. Melt the yeast with warm water, take 300 grams of flour, add a tablespoon of sugar and stir with chopsticks until there is no dry powder.

2 Knead the dough and let it stand for 5 minutes.

3. Continue to knead into a smooth dough that does not stick to your hands by folding. Cover with plastic wrap and wake for 10 minutes.

Peel the pumpkin, wash it and cut it into thin slices.

5. Bake in the microwave oven for 6 minutes. Take it out, let it cool a little, and then beat it into pumpkin puree with a cooking machine.

6 Take 300 grams of flour, add one tablespoon of sugar and yeast powder, pour pumpkin puree and appropriate amount of milk, and stir with chopsticks until there is no dry powder.

7 Knead the dough and wake it up for 5 minutes, then continue to knead it into a smooth and non-sticky dough.

8 Cover with plastic wrap and wake for 10 minutes.

9 Roll the yellow dough into a rectangle about 40 cm long and 20 cm wide.

10 Brush a layer of vegetable oil.

1 1 Fold and brush with a layer of vegetable oil.

12 and then cut into noodles about 0.3 cm, and brush with a thin layer of vegetable oil to prevent adhesion.

13 Roll the white dough into a rectangle with a width of about 30cm and a thickness of15cm, depending on the size of the dough.

14 spread the yellow flour, stretch it slowly by hand and spread it on the rolled white dough.

15 Roll the white dough tightly, roll it into a cylinder, and gently rub it evenly by hand.

16 Cut into dough with uniform size and divide it into 6-7 equal parts.

17 put it in a steamer and cover it to make it one and a half times the size. In winter, in order to speed up the fermentation, you can first put some water in the pot, heat it to about 60 degrees, turn off the fire, and then put the steamer on it for fermentation.

18 After boiling water, steam for 15 minutes, then turn off the fire for 3-5 minutes, and then open the lid.