1. Ingredients: 400g flour, 210g cooked pumpkin puree, 4g yeast, 10g white sugar. 2. Prepare the flour and add white sugar and cooked pumpkin puree respectively. , yeast, stir into floc, knead into smooth dough, cover with plastic wrap and ferment until doubled in size.

3. After exhausting, divide it into 12 portions, each portion is about 55 grams. Take out a small portion and knead it while adding a small amount of flour. Knead until the dough is smooth and has no air holes in it, and is shaped into a drop shape.

4. Use the small scissors used by our girls to trim the eyebrows to cut out the hedgehog's thorns, and cut them in rows from beginning to end. After the hedgehog's quills are cut, dip a small amount of water into one end of a chopstick and lightly press black sesame seeds on both sides of the hedgehog's eyes to make eyes.

5. Prepare everything in order. In summer, the second fermentation will take about 30 minutes. Fill the pot with water, put it into the steamer, steam over high heat for 20 minutes, turn off the heat and simmer for 3 to 5 minutes, then the pot is ready.