1. Add flour and baking powder to pumpkin puree to form a moderately hard dough and let it stand to ferment. In the same way, ferment the dough with the original color.
2. After the fermentation is complete, add the edible alkali to the pumpkin dough and the original color dough respectively, and knead it for later use.
3. Divide the kneaded two kinds of dough into two large and one small pumpkin dough and one raw color dough.
4. Knead the three pieces of dough into long strips and set aside.
5. Roll the white dough into a large dough, put the small pumpkin dough strips into the white dough, and wrap it for later use.
6. Roll the large pumpkin dough into the dough likewise, and put the white dough that wraps the yellow dough into it and wrap it.
7. Round the wrapped noodles and set aside.
8. Evenly cut into small noodles for later use.
9. Press the dough into a petal shape and set aside.
10. Dip a little water on the contact parts of the dough to enhance the adhesion and firmness, and make plum blossom embryos for later use.
11. After making all the plum blossoms, cover with wet cloth for ten minutes.
12. Spread edible oil on the grate of the steamer, put the embryos in the pot, turn on the heat, and after the high heat is steamed until SAIC, change the heat to low and steam for 12 minutes.
13. Turn off the heat and steam for 3 minutes. Open the lid and serve.
