1. The pumpkin is peeled and sliced and steamed in a pot until it is soft and mashed into a puree. Add white sugar yeast and stir evenly. Then add flour and knead until the dough is smooth and non-sticky. The dough is doubled in size.
2. Take 1/2 of the red yeast rice powder and knead it into a uniform and smooth dough, and knead the pumpkin dough until it is smooth.
3. Roll out the pumpkin dough to a thickness of 3mm and engrave a five-pointed star. If there is no mold, just use your hands. There is a method in my video.
4. Roll the red yeast rice dough to a thickness of 5mm, and use a piece of hard paper to carve out the flag
5. Get involved in the flagpole and put a five-pointed star on it. Cover with a damp cloth to proof 1.5 times for about 30 minutes.
6. The pumpkin dough and red yeast rice dough are divided into uniformly sized ingredients, each 50 grams, knead into smooth buns, use bamboo charcoal powder to make water, and write Happy Birthday. Cover the damp cloth to proof to 1.5 times its size, about 30 minutes.
7. Put all in the steamer, steam it on high heat until it vents and count for 10 minutes, turn off the heat and simmer for 3 minutes to get out of the pot.
