1. After the spinach is blanched, add water to make spinach juice, add sugar yeast and stir well, then add flour and knead until the dough is smooth and non-sticky, and the dough is doubled in size.
2. The pumpkin is peeled and sliced and steamed in a pot until it is soft and mashed into a puree. Add white sugar yeast and stir evenly. Then add flour and knead until the dough is smooth and non-sticky. The dough is doubled in size.
3. Roll spinach into strips, cut into sections, and knead into green pineapple leaves.
4. Knead the pumpkin dough until it is smooth, divide it into evenly sized doses, each 40 grams, and cut it layer by layer with scissors.
5. Small holes are pressed into each pumpkin slice, and green leaves are attached.
6. Cover the damp cloth to proof to 1.5 times its size.
7. Put the steamer in the steamer and steam until it is gassy, then count for 10 minutes, then turn off the heat and simmer for 3 minutes to get out of the pot.
