Required materials: 35g of formula milk, 30g of low-gluten flour for egg yolk, 60g of low-gluten flour for protein, and a little color for pumpkin. Yeast1.5g.

Step 1: First, mix pumpkin with 30g low-gluten flour.

Step 2: Mix the yeast with the formula milk below 35 degrees, pour it into two flours three times, and stir it into a flocculent state with chopsticks.

Step 3: Knead into two doughs by hand.

Step 4: Knead the dough, just like washing clothes, and knead it into two smooth dough.

Step 5: Rub the white dough into a strip of yellow dough and flatten it.

Step 6: Cut the white ones into equal parts, round the steamed bread pieces, press the yellow ones into small circles with a mold or bottle cap, and clamp the two sides with chopsticks.

Step 7: Just put the little yellow circle on it.

Step 8: Put 40-50 degree water in the pot to ferment for 30-40 minutes, depending on whether the state is 1.5 times larger.

Step 9: steam in boiling water 15 minutes, and hold for 3 minutes.