1. Pour 240 grams of high-gluten flour into the mixing bowl, add 70 grams of steamed and sieved pumpkin puree, 10 grams of milk powder, 25 grams of egg liquid, 30 grams of fine sugar, 3 grams of yeast, 3 grams of salt powder; 25 grams of butter Soften at room temperature for use, 80 grams of water for use
2. Use chopsticks to mix well with all the ingredients in the basin
3. Add water and stir well to form a dough
4. Move the dough to the kneading pad and start kneading
5. You can use a light drop technique to speed up the tendons of the dough
6. Thick film appears after ten minutes
7. At this time, add 25 grams of softened butter and continue to knead
8. When the dough is kneaded until the film can be pulled out, it takes about ten minutes
9. Close
10. Cover with plastic wrap and damp cloth for fermentation
11. At this time, you can divide the red bean paste and set aside, 25 grams each, a total of eight
12. After an hour, the dough will rise to 1.5 times its size
13. Exhaust is divided into eight equal parts, rounded and relaxed for 15 minutes
14. After relaxing, take a dough and flatten it out with a rolling pin
15. Put the red bean paste on the bag and close it down
16. Take 4 28 cm long cotton threads and discharge them in a rice shape
17. Put the wrapped dough in the center of the middle rice character and lift it up
18. Tie it well, remember not to tie it too tight
19. Perform secondary fermentation
20. It can be doubled after 40 minutes
21. Preheat the oven up and down at 180 degrees, then put it in the middle and bake for 20 minutes
22. Out of the oven to cool
23. Gently untie all the cotton threads
24. Just insert a small biscuit stick
25. Finished picture
26. Finished picture
27. After cutting
Tips:1. Pumpkin puree is best to be steamed and sieved to make it more delicate;
2. The cotton thread is dipped in salad oil in advance to help untie it;
3. The temperature of each oven is different and must be adjusted according to the temperature of the oven
