1. Wash the pumpkin and purple sweet potato and dispose of them separately.
2. Put it in a steamer and pound it into puree after being steamed.
3. Melt 2.5 grams of yeast in 120 grams of warm pumpkin puree and mix the noodles with pumpkin puree and 200 grams of flour.
4. Knead it into a smooth dough and leave it in a warm place for fermentation.
5. The dough is soaked in powder and poke holes, does not shrink, does not collapse, and the fermentation is over.
6. Prepare the purple sweet potato dough in the same way.
7. After the fermented dough is vented, add an appropriate amount of flour and knead all the flour in. Until the dough is smooth and fine.
8. Process the purple sweet potato dough in the same way.
9. Divide both doughs into four equal parts.
10. Take a purple dough and knead it. Roll out the pumpkin dough into pieces of the same length as the purple potato noodles. Pinch the cuff tightly after wrapping it up.
11. Then divide the dough equally into 8 portions.
12. Take a dough, flatten it, and roll it into a round dough piece with a thickness in the middle and a thin circle around it. Press the dough sheet into 8 equal parts with a spatula. Cut a small opening at the port of the dough.
13. Pinch two adjacent corners respectively. Put red bean paste in the middle.
14. Then lift the eight corners up and squeeze tightly.
15. Pinch out the petals with your hands. Take a little bit of dough of different colors, roll it into small circles and place it in the middle of the petals as the stamens.
16. Put everything into a steamer and let stand for 10 minutes.
17. After the cold water pot is boiled and steamed for about 12 minutes, turn off the heat and then open the lid after 5 minutes.
Tips:It is recommended that the noodles should not be too wet or too soft for shaping. The amount of sugar can be adjusted according to your own taste. It can also be made with a color of dough. My finished product is made with a color of dough.
