Pumpkin Buns
1.
Soak the raisins in warm water half an hour in advance, and add ingredients except butter to the bowl
2.
When the dough has a large film, add the softened butter and continue to stir
3.
When the dough is kneaded, add the raisins and mix well (the raisins should be drained, and it is best to use a kitchen towel to absorb the moisture on the surface)
4.
Knead into a circle, cover with plastic wrap and ferment
5.
Sent to about 3 times the size
6.
Then take it out, knead it to remove the air, and divide it into 9 even
7.
Round each portion
8.
Put it in the baking pan, if the baking pan is not sticky, brush a thin layer of oil on the baking pan
9.
After fermentation, brush with a layer of egg liquid and sprinkle some white sesame seeds on the surface
10.
Put it in the hotter oven, middle and lower level, 180 degrees, about 25 minutes
Tips:
Because the humidity of the steamed pumpkin is different, and the water absorption of the flour is also different, the amount of water should be added or subtracted as appropriate!
When halfway through the baking process, the surface color is satisfactory, cover with a layer of tin foil or lower the heating temperature to prevent the surface from being burnt!
