1. Cut the pumpkin into small pieces, then put it in a steamer and steam it over water
2. Take 105 grams of pumpkin, pour it into milk, and beat it into a paste
3. Pour all the ingredients of the bread body except butter into the bucket of the chef's machine, and put the yeast in the bucket to avoid salt and sugar, so as not to affect the fermentation
4. Rub out the rough film
5. Add butter and continue to knead the dough until the glove mask is formed
6. Make the dough smoother and cover it with plastic wrap to ferment
7. Make the filling while the dough is rising. Pour 500 grams of pumpkin into pumpkin puree, pour it into the pot, add milk powder, cornstarch, sugar, butter and maltose
8. Turn on a small fire and keep stirring. It will be thinner at first, but slowly form a ball, and then serve again.
9. After the dough has been fermented to twice its size, poke a small hole in the middle by hand.
10. Tap the exhaust lightly, and then divide it into six equal parts
11. The surface layer is smoother and rounded
12. Cover with a layer of plastic wrap and let stand for 15 minutes
13. Roll out the dough into a large sheet and press the edges a little thinner
14. Scoop in about 30 grams of pumpkin puree and wrap it up like a bun. Be sure to squeeze the closing area tightly.
15. Press it down a bit, and then cut into eight equal parts, taking care not to cut in the middle
16. Put it in the baking pan, cover with plastic wrap and ferment again to double the size
17. Sprinkle a layer of whole egg liquid on the surface and black sesame seeds in the middle
18. Put it in the preheated oven and bake at 180 degrees for 15 minutes
19. Brush with a layer of melted butter, the color will be more beautiful
