1. High-gluten flour, yeast, pumpkin puree and dough are wrapped in plastic wrap and placed in the refrigerator to ferment for more than 17 hours.
2. The main dough materials were put into the inner bun of the bread machine in the order of liquid first, then flour. The medium dough was torn into small pieces, and the kneading process was started. I kneaded it for half an hour.
3. Pork floss and mozzarella cheese.
4. The kneaded dough is divided into small pieces of about 50g.
5. Roll out into a round dough piece with a thickness in the middle and thin around the edges, put on mozzarella cheese and pork floss, close the mouth, and place it with the mouth facing down.
6. Put everything on the baking tray, put it in the oven for second fermentation, and put a bowl of hot water underneath.
7. Stir egg yolks with 1/3 egg whites.
8. The fermented bread embryo is brushed with a layer of egg yolk liquid and sprinkled with white sesame seeds.
9. Put it in the preheated oven, and heat the middle layer up and down to 160 degrees for 25 minutes.
10. Take the toasted bread out and let it cool on the grill.
11. The floss is mixed with the scent of cheese, and you can see the brushed cheese when you tear it apart.
