1. Prepare the necessary ingredients for the bread
2. Mix all the ingredients except butter, start kneading, add butter when the fascia is slightly lifted and continue kneading
3. Until the large film is pulled out
4. Arrange the dough, round and seal it and leave it to ferment at about 28 degrees
5. Just send it to about twice the size
6. Take out the fermented dough and gently press to exhaust
7. Divide into six equal parts after weighing
8. Sequel to spheronization and relaxation for 10 minutes
9. Take a loose piece of dough and press it flat
10. Turn it over, the smooth side is facing down, and wrap the honey beans
11. Use a scraper to press the rice print on the surface
12. Cut along the seal, don’t cut in the middle
13. Put it in a paper mold, ferment in the oven, the temperature is about 38 degrees, put hot water to ensure humidity
14. It can be taken out when it is about 1.5 times the size. Use goji berries as a melon, and preheat the oven at 170 degrees.
15. Into the middle of the oven at 160 degrees for 25 minutes
Tips:The baking temperature is for reference only. If the pumpkin puree has high moisture, the amount of liquid should be reduced as appropriate.
