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1. To prepare the materials, I missed the eggs and butter when I took the photo. Pumpkin can be steamed (I used a rice cooker to cook it so that there is less water. Put 2 grams of butter in the rice cooker, pour the pumpkin, press to reheat it) and let cool.
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2. Beat the eggs (leave one egg yolk for later), pumpkin puree, and milk with a food processor (it will be more delicate), pour them into a bowl with flour, yeast, and powdered sugar, and mix the noodles
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3. Add the melted butter to the dough and soften the dough until the butter is completely absorbed
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4. The dough is soft, cover with plastic wrap for 10 minutes (the dough has toughness and can be stretched), take out and divide into multiple portions, about 40-50 grams per portion
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5. Roll each small dough into one side wide and narrow side as shown. Put the pre-cut cheese cheese on the wide side and roll it to the narrow side.
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6. Ferment in a warm place
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7. Make it twice as big, sweep some egg yolk liquid on the surface, preheat the oven for 10 minutes and bake the middle layer for 20 minutes, and then set it on the net to cool.
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8. Look at the middle, it's bursting!
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Tips:Sweep the egg liquid before entering the oven, too early will affect the appearance
