1. Prepare the starter, mix the ingredient a and knead it into a dough.
2. Cover and ferment to 3-4 times larger.
3. Put material b into the bread machine, and put material a into small pieces. Start the dough mode.
4. Add butter and knead until the film is formed.
5. Ferment to double the size.
6. Divide the dough into six smaller portions, cover and relax for 15 minutes.
7. The dough is rolled out and the sides are rolled up into a long strip.
8. Rub into long strips.
9. Fold both ends of the strip in half, twist it up and wind it up in one direction.
10. When rolled up, it shows a figure of eight.
11. The interface part is stuffed into the round hole.
12. Prove the dough to double its size, put it in the oven at 170 degrees and bake for 30 minutes.
13. Brush with butter after baking.
Tips:When kneading the pumpkin with more water, reserve about 30 grams.
Conversely, the waxy pumpkins are adjusted to add water at the right time.
