1. Pumpkin and flour are prepared in proportion
2. Pour all the ingredients together in the flour and stir
3. Knead into Sanguang dough (hand light, surface light, pot light)
4. Cover it with a film or a cloth and leave it to ferment. It’s good to leave it for about two hours in hot weather. It took me three hours to leave it.
5. After the hair is blown, the air must be exhausted, and then knead it with flour to expel the air inside.
6. Use a rolling pin to roll it out, just roll it up and cut it into sections. Put it in the steaming tray for the second fermentation for half an hour and it can be steamed on the fire.
7. Steam for 15 minutes, turn off the heat for 5 minutes, then lift the lid and bring out of the oven. I ate two before I remembered to take pictures
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