Chrysanthemum roll

1. Steam the pumpkin and mash it with a blender. Cooling standby.

2. Mix flour and yeast evenly.

3. Add pumpkin puree and knead into dough.

4. Cover with plastic wrap and let it sit in a warm place.

5. Take out the dough that has been baked and exhaust it.

6. Roll into long strips.

7. Roll it up from both ends.

8. Use chopsticks to clamp tightly.

9. Cut open the four corners with a knife.

10. Cut carrots into shreds and make flower hearts. Steam in the pot for 20 minutes.