1. Peel the pumpkin and thin slices; put it in a steamer and steam it; squeeze it with a spoon. Stir the excess water into a puree and sieve
2. Put the whole egg, salt, sugar, water and pumpkin puree into the bread bucket, and stir evenly; put in the high powder, milk powder and yeast; stir into a dough, and the surface is smooth
3. Put in the softened butter; knead to the expansion stage; put in a warm place for basic fermentation
4. After the basic fermentation is over, divide the dough into 9 parts, round and relax for 15 minutes; divide the pumpkin filling into nine parts and knead them into a ball for later use; flatten the loosened dough
5. Turn it over and roll it into a round shape; add pumpkin filling
6. Close the mouth; put the dough embryo on the baking tray; cut 8 cuts on the surface of the dough with scissors, and place them in a warm and humid place for the final fermentation; after the final fermentation, brush the surface with whole egg liquid, insert the red date slices as a pumpkin stalk; Heat the oven at 180℃, middle level, up and down, 20 minutes, let cool on the grill
Tips:1. Squeeze as much water as possible from the pumpkin in the recipe;
2. The amount of water added can be adjusted according to the water content of the pumpkin;
3. Divide the dough into nine parts, and the finished product will be slightly larger. If the oven at home is small, it can be divided into two trays for baking, so as not to stick to affect the appearance of the finished product.
