1. Raw material diagram. Pumpkin sliced and steamed for later use.
2. Press the pumpkin into puree, wait for the temperature to change, add appropriate amount of yeast, mix well and let stand for 2 to 3 minutes.
3. Pour the pumpkin puree into the flour with two teaspoons of white sugar.
4. Harmonize into a dough of moderate hardness, cover it with plastic wrap and ferment.
5. Put the cooked black sesame seeds in the fresh-keeping bag and crush them with olive rods, then add appropriate amount of sugar and lard.
6. Stir well and the filling will be OK.
7. The dough has doubled its size, just press a finger without sinking or retracting. Knead back to the original size.
8. Divide into small even doses.
9. Take a small dose of olives.
10. Spread a layer of sesame filling.
11. Fold in half twice.
12. Use a knife to make a cut in the middle of the sharp corner.
13. The cut look.
14. Then fix the two corners at the bottom.
15. Leave it for a while for the second fermentation, and wait for the dough to grow larger.
16. Pot with cold water, 8-10 minutes after the water is boiled (depending on the size of the noodles), turn off the heat and simmer for 3-5 minutes before opening the lid. Do not open the lid halfway.
