1. The ingredients are weighed, and the pumpkin is steamed in a steamer in advance. After peeling, stir with chopsticks to form a puree, let cool and set aside. (It is recommended to use old pumpkin, which tastes sweeter and more golden in color.)
2. Dig a small hole in the middle of the flour, put it in the yeast powder, and cover it with flour. Pour salt on one side to avoid direct contact between the yeast powder and the salt, which will affect the activity.
3. Pour the pumpkin puree.
4. Start button to start mixing.
5. After the noodles become a dough, they begin to ferment.
6. Ferment to double the size.
7. Divide the dough into 6 equal parts and round it.
8. Take a portion and roll it into a strip.
9. Spread some raisins soaked in advance, and sprinkle some melon seeds.
10. Roll up from top to bottom, pinch the seal tightly.
11. Place them in a baking tray one by one, and brush the surface with a layer of cooking oil.
12. Fermentation again becomes slightly larger.
13. Use a sharp blade to cut out the pattern you like.
14. Preheat the oven well in advance: up and down 175 degrees, put on the middle layer, bake for 20 minutes, let cool before serving.
15. Finished picture.
16. Soft and sweet.
17. The color is golden.
18. Natural health.
Tips:Please adjust the temperature of different ovens appropriately. Different flours have different water absorption properties. It is recommended to reserve 20 grams of pumpkin puree and add it appropriately depending on the state of the dough. You can also involve other dried fruits as you like. The dough does not need to be kneaded out of the glove film, and can be mixed into a dough. The surface is brushed with a layer of corn oil instead of sifting a layer of flour like other European buns. One is to avoid air-drying during the second fermentation, and the other is that it will not cover the original golden color.
