1. Knead all the ingredients except butter into a smooth dough, put in the butter, and knead until completely;
2. Ferment in a warm place to double the size;
3. Divide the dough equally into 4 portions, roll round and cover with plastic wrap and let up for 15 minutes;
4. Roll the dough into an oval and roll it up from top to bottom;
5. Squeeze the mouth tightly;
6. Put it into the water cube mold of the school kitchen;
7. Put the second shot in a warm place, after the second shot, put it into the preheated oven, 150 degrees for 30 minutes.
Tips:1. Please refer to your own oven for specific time and temperature;
2. The millet pumpkin porridge I use is very thick. Please increase or decrease the amount of water according to the water absorption of the flour and the density of the porridge.
