1. Pumpkin and purple sweet potato are steamed in the pot
2. Yeast powder melts with warm water
3. Melt the white sugar with water
4. Pumpkin puree, flour and yeast powder, knead while adding water
5. Crumpled up
6. Similarly, the white and purple dough is also kneaded into a ball (white dough is added with sugar water
7. Cover with plastic wrap and ferment to double size
8. Re-knead the dough to remove bubbles (if sticky hands, you can add appropriate amount of flour)
9. The protagonist of this recipe-the mold shines
10. Roll the dough into a 1cm thick sheet, and use a mold to press out the shape
11. When pressed out, decorate with mung beans as eyes
12. After proofing for half an hour, steam it in a steamer on high heat (about 20 minutes)
Tips:Dip some flour on the inner layer of the mold to make it easier to demold after pressing!
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