1. Pumpkin flour
2. Put all the materials of the medium type dough into the bread machine and knead it into a dough
3. Put it in a fresh-keeping bag and put it in the refrigerator for 17-24 hours
4. Shred the middle seed dough and mix the main dough ingredients together
5. After the expansion stage, add the softened and chopped butter
6. Knead to completion
7. Cut into thirds, vent, spheronize, cover with plastic wrap and relax for 30 minutes
8. Roll out and put on dried cherries
9. Roll it up, close it down and roll it up
10. Put in the mold
11. Oven fermentation mode, send to 80% full
12. Put the mold in the middle of the oven, bake at 185°C for 45 minutes, remove the mold immediately after baking, and place it on the side to cool
Tips:The same goes for high-gluten flour without pumpkin flour