1. Take out 218 grams of flour, add 134 grams of pumpkin puree and 3 grams of yeast to knead the pumpkin dough. (Stir the yeast and pumpkin first, then add the powder)
2. Add 150 grams of warm water and 4 grams of yeast to the remaining 300 grams of flour to form a plain dough. (The yeast is mixed with warm water to make the bottom powder)
3. Cover the kneaded two-color dough tightly and relax for 10 minutes.
4. Prepare the chicken sausage.
5. Cut each chicken sausage into 3 sections, and then cut each section in half. As shown
6. Divide the two-color dough into equal portions.
7. Take a portion of the dough and roll it into 0.5 cm thick dough pieces.
8. Two types of dough are stacked on top of each other. (The yellow noodles are on the bottom layer)
9. Use a knife to cut into long strips about the height of the intestines.
10. Cut each strip in the middle.
11. Take a small piece of intestines towards one end and roll it up. Do all the short paragraphs in the same way.
12. Put all the dough with the intestines rolled back to back. As shown
13. Use chopsticks to clamp firmly toward the center. Don't pinch it off!
14. The clip is finished like a butterfly.
15. The shaped dough is separated into a steamer and fermented to twice its size. This step is the most critical.
16. Put water in the upper pot and bring to a boil, put the fermented dough into the pot tightly, and steam for 15 minutes on high heat to turn off the heat. Turn off the heat and simmer for 5 minutes before opening the lid to prevent collapse.
17. Finished product.
