1. Prepare the materials
2. The pumpkin is peeled and sliced, steamed, and then pressed into pumpkin puree with a spoon. It is already very sweet and no additional sugar is needed.
3. The ingredients are put into the bucket of the bread machine according to the liquid first and then the powder type (my bread machine automatically sprinkles yeast, if there is no such function, the yeast is buried in the flour)
4. The dough is kneaded and fermented to twice its size. Take out the dough and vent it, then divide it into three rounds, then cover with plastic wrap and ferment at room temperature for 20 minutes.
5. Then roll out the exhaust gas and roll it into a beef tongue shape and roll it up from top to bottom, then roll it out and apply pumpkin puree.
6. Put them in the toast box and put them in the oven to ferment at room temperature until they are 8 minutes full.
7. Then take it out and brush with egg wash
8. Preheat the oven at 180° for five minutes, then adjust the toast box to 170° and place it on the bottom to bake for 35-40 minutes.
9. After the toast is taken out, shake it down twice from the top, and the film will be easily peeled off by the heat.
Tips:Pumpkin puree is already very sweet, no need for additional sugar
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