1. 230g high powder, 12g milk powder, 4g yeast, 100g pumpkin puree, 30g whole egg (leave a little for brushing on the surface, and put the rest in it), 30g sugar, 100g hot seeds.
2. All the ingredients are kneaded together.
3. It can pull the film (barely okay).
4. Ferment to twice as large (the fermentation time is longer, which may be related to putting pumpkin).
5. Divide it into two big pieces and four small pieces (I want to make a few more styles, so it can be evenly divided into six pieces.
6. Round and relax for 15 minutes (I like rolling dough very much now).
7. Take a large piece of dough and roll it into a rectangle.
8. Roll a ham to half from the long side, and cut a few pieces with a knife on the other side.
9. Place the strips one by one on the ham roll, press the bottom tightly, and use chocolate beans as eyes.
10. Take a small piece of dough and knead it finely.
11. Roll it out into a triangle, spread the fillings, and flow out the blank around it, roll up from the long side, into a conch shape.
12. For the second fermentation, put the upper layer of the oven and put hot water underneath.
13. To 2 times the size, brush the surface with egg wash.
14. 180 degrees is about 18 minutes.
15. Practice has proved that chocolate beans are not suitable for eyes, they are all roasted, and they are filled with raisins.
