1. Add all the ingredients except butter to the 3rd gear in the chef's machine and knead for 6 minutes
2. Add butter and knead for another 6 minutes until the film can be pulled out
3. Put the kneaded dough into a basin, cover the surface with a wet towel, and ferment at room temperature to 2.5 times its size
4. Take out the fermented dough, take a small piece out and set aside, divide the rest into six equal parts, knead round, set aside to relax for 15 minutes
5. Take out the small piece and add a drop of pandan essence, knead well, set aside to relax for 15 minutes
6. The loosened dough is vented again, and an appropriate amount of pork floss is wrapped
7. Squash, use scissors to cut six small cuts about one inch along the four sides
8. Put the finished pumpkin dough neatly on the baking tray, put it in the oven, put a small bowl of warm water in the oven, ferment at room temperature to 2 times its size, preheat the oven at 180 degrees, put it on the second layer, and bake 12 After baking, apply a layer of sugar water while it is hot (honey and water 1:1 and mix it evenly), put it on the grill and put it in a fresh-keeping bag when it is lukewarm.
