1. Separately weigh 100g of flour, 50g of milk, spinach juice and pumpkin juice, squeezed into juice in advance, each 50g
2. Add pumpkin juice to flour, 1g of yeast, kneading noodles, spinach and milk as well
3. Each color is divided into 6 dumplings of the same size, about 25g each
4. Take two doughs of different colors and knead them into long strips
5. After the two are all rubbed together, they are screwed together
6. Roll up from one end, roll into a circle, close the mouth, and press the end
7. Press the bottom of the main body, don’t roll it too tightly like I did, leave a little space for fermentation, cut a similar size oiled paper, and put the dough on top.
8. Heat water in the pot, boil it, turn off the power, put it in the compartment, put the dough again, cover it, and let it rise for 10 minutes
9. After the fermentation is complete, press the button to start cooking, and cook until you press it with your hands, and you can get out of the pot by rebounding.
