1. The pumpkin is peeled and seeded, cut into pieces, and steamed in a steamer until crispy.
2. The steamed pumpkin is cooled and pressed into a puree with a spoon.
3. Except butter and cranberries, put other ingredients in the bread machine and start kneading for 10 minutes.
4. Add the butter and set the dough for another 15 minutes.
5. 2 minutes before the end of kneading, add cranberry diced pieces.
6. After kneading the dough, round the dough and put it in the bread machine for basic fermentation. The time is 30 minutes.
7. After the fermentation is over, the fingers are dipped in dry powder and inserted into the dough to pull up, and the hole will not retract or collapse.
8. After the air is exhausted, the dough is divided into 40 equal parts, and the dough is rounded and covered with plastic wrap to relax for 15 minutes.
9. Take the dough and roll it into round pieces.
10. Every 5 discs are superimposed and placed.
11. Roll up from the one pressed on top.
12. Cut in half in the middle of the roll.
13. Place the whole flower dough on the baking tray, keeping even spacing between each flower.
14. Put it in the oven for two firing, about 30 minutes.
15. Take out the second dough and brush with egg wash. The upper tube 145 and the lower tube 165 of the oven are preheated.
16.
After preheating, put it in the baking tray and bake for about 25 minutes.
Tips:1. The varieties of pumpkins are different, and the water content is also different. Please adjust the amount of liquid in the recipe according to the actual situation.
2. Each oven has its own temper. Please adjust the temperature and time according to your actual situation.
