1. The purple sweet potato is peeled and sliced and steamed in a pot until it is soft and mashed into a puree. Add white sugar yeast and stir well. Then add flour and knead until the dough is smooth and non-sticky.
2. The pumpkin is peeled and sliced and steamed in a pot until it is soft and mashed into puree. Add white sugar yeast and stir evenly. Then add flour and knead until the dough is smooth and non-sticky. Proof until it is twice as large.
3. Add white sugar yeast to the flour and mix well, then add water and knead it to make a smooth, non-sticky dough that is doubled in size. Take 1/3 of the bamboo charcoal powder and knead it into a smooth dough.
4. Roll the white dough and the black dough into a thickness of 3mm. Use straws of different thicknesses to press out a round shape and stack them together to make ears for later use. Then use a thin straw to press some small black circles to make eyes for use.
5. Take a small piece of purple sweet potato dough and roll it into a thickness of 3mm. Use a thick straw to press out a round shape. Use the back of a knife to press out the sole of the foot for use.
6. Pumpkin dough uses the thinnest straw to make a round mouth.
7. Take a part of the white dough, press out a long oval shape with a thick straw, and press out the pattern on the back of the knife to make the belly part.
8. The purple potato dough is kneaded and exhausted, divided into uniformly sized ingredients, 40 grams each, and filled with white kidney bean paste. Roll into a cone shape.
9. Paste the ears, eyes, mouth, palms, and stomach in turn.
10. Cover the damp cloth to proof to 1.5 times its size.
11. Put the steamer on the high heat and steam until the gas comes out, then count for 10 minutes, turn off the heat and simmer for 3 minutes before taking out.
