1.
Cut the pumpkin and steam it
Take 85 grams of pumpkin and 70 grams of water to puree with a blender (the final pumpkin puree is 140 grams)
Mix all ingredients except butter and knead until the gluten is expanded and the dough is smooth
2.
Add butter and continue to knead to the expansion stage where a relatively thin film can be pulled out for basic fermentation
After the basic fermentation is over, take out the dough and place it on the panel to vent and spheronize
Divide the dough evenly into 8 portions
3.
Relax for 15 minutes after spheronization
Take a dough, face up, and roll it into a round piece
Turn the dough over and put on the red bean paste
4.
Wrap the dough, put it down, wrap the other dough in turn
Take four cotton threads, apply butter to prevent sticking, make a dead button in the middle, and then separate them evenly
Put the wrapped red bean paste in the middle of the cotton thread
Tie the dough with cotton thread and divide it into 8 equal parts. The tie is looser, because the second round and baking will swell
5.
After the rest is done, put it in a warm and humid place for final fermentation
Preheat the oven, 180 degrees
Put the fermented bread in the preheated oven and bake for 15 minutes, and cover it with tin foil in time.
Remove the cotton thread from the toasted bread and decorate with cucumber stalks.
