1. Ingredients: 270 grams of high-gluten flour, 100 grams of pumpkin puree, 65 grams of water, 65 grams of supplementary ingredients: 5 grams of yeast, 25 grams of corn oil, half a teaspoon of salt (special baking spoon), 12 grams of red bean paste, appropriate amount of honey and nuts Block, cover with plastic wrap and microwave for 10 minutes
2. Take out the pumpkin, cool it off, peel it, and crush it into puree
3. Put liquid water and pumpkin puree first, the total weight of the two is 165 grams, add fine sugar and oil (if you use butter, use the post-oil method, add butter when you make the noodles for the first time)
4. Add flour, milk powder, salt and a half (tsp) yeast 1 tsp and a half (tsp) yeast can not be put together with salt, the yeast is best buried in the flour
5. Start the bread machine to knead the dough and knead the dough
6. I use a SLR to take pictures of myself, and I can only unfold a small piece of surface and knead out the glove film
7. After basic fermentation for 1 hour (fermentation to 2.5 times larger) how to test the fermentation success: stick the index finger into the dry flour, insert it into the dough, and do not shrink back.
8. Exhaust, you need to rub hard at this stage
9. Divide evenly into 4 portions, spheronize, and ferment for 15 minutes
10. As shown in the case of bean paste filling
11. Roll up
12. Put the shaped dough in a baking tray, then put it in the oven, put a pot of hot water in the oven, close the oven door for the final fermentation, about 40 minutes to 1 hour, until the dough becomes twice the original Big
13. After the fermentation is good, cut it with scissors (as shown in the picture), and brush the surface with egg yolk liquid (I replaced it with honey, and then added some melon seeds)
14. Preheat the oven to 180 degrees, about 20 minutes, and you can master it flexibly.
15. Baked
Tips:The water content of pumpkin puree is different, so you must be flexible.
