1. 1. Peel the pumpkin and cut it into thin slices, steam it on the pot until soft, mash it into puree, let it cool slightly, add white sugar yeast and stir evenly until there are no particles.
2. 2. Stir the pumpkin puree, pour it into the flour, add a small amount of water several times to form a smooth, non-sticky dough, proof it to 2 times the size, and the inside of the dough can be honeycomb.
3. 3. Pull two small pieces of dough, about 50 grams, and add cocoa powder and red yeast rice to knead into a smooth and even dough. Pull another piece of pumpkin dough, each of the three colors has a division of labor.
4. 4. Roll the red dough into round cakes, cut into thin strips, and knead into long strips for later use. Roll the pumpkin dough and cocoa powder dough into round cakes, press out the patterns with different sizes of molds, and put them in a plate for later use.
5. 5. Knead the remaining pumpkin dough and vent, divide it into 35 grams each, round it, and roll it into bun skins. Then prepare 15 g/pc of white kidney bean filling.
6. 6. Wrap the white kidney bean filling, close the mouth and squeeze it into a flower mouth at will, wrap a thin strip of red yeast rice powder as a rope. Dip some water, then paste the pumpkin-colored florets, and finally paste the cocoa pink florets, and press them tightly.
7. 7. Put it in the steamer, let it rise for 40 minutes, put cold water into the pot, steam it on high heat until it vents for 13 minutes, turn off the heat and simmer for 3 minutes before taking out the pot.
Tips:The color can be matched according to your own preferences, such as purple sweet potato dough, spinach dough, and dragon fruit dough. The larger color difference is more beautiful.
