1. Pour the dry yeast into the water and set aside
2. Pumpkin dough: Cut pumpkin into small cubes, microwave on medium-high heat for 4 and a half minutes to 5 minutes, press into a puree
3. Mix all the ingredients of the pumpkin dough, first use chopsticks to mix into a flocculent
4. Knead into a smooth and non-sticky dough for later use
5. Black sesame dough: take an appropriate amount of yeast solution to open the black sesame paste
6. Mix all the ingredients of the black sesame dough, first use chopsticks to stir into a flocculent
7. Knead it into a smooth, non-sticky dough
8. Prepare a 6-inch cake mold and coat all sides with corn oil
9. Spread a piece of baking paper on the bottom (it is easier to demould at the end)
10. Roll both dough into a beef tongue shape, and spread a little water on the pumpkin dough (to make the two pieces of dough stick together better)
11. Glue two pieces of dough together and cut into two long strips vertically
12. Spread a little water on the black sesame dough
13. Roll out with a rolling pin at the end
14. Roll up vertically
15. Roll both ends of the other dough thinly, then roll up at the end of the previous dough roll and pinch the end tightly
16. Roll out the rolled dough slightly so that the dough is the same size as the mold
17. Put the rolled dough into a 6-inch round mold, cover with a plate, and leave it in a warm place to ferment until it is 8 minutes full (twice as big)
18. Put the fermented dough in the steamer with a small opening on the lid so that the steam will not flow into the steamed cake. The steamed cake will evaporate on high heat. Steam the cake for 25 minutes after it is aired. Turn off the heat and simmer for 5 minutes before uncovering.
19. When uncovering, be careful not to let water vapor flow into the rice cake. After it is not hot, remove the mold while it is hot. First remove the surroundings from the mold and then pour it out.
20. It is recommended to use such a serrated knife when cutting hair cakes
21. .
