Pumpkin Flower Bread
1.
Put all the ingredients except butter into the bread bucket.
2.
Start a dough-making program.
3.
Add butter and start a dough mixing program.
4.
Check the dough, the film can be pulled out.
5.
Take it back and ferment to double its size.
6.
Take out the exhaust.
7.
Divide into 9 points, knead round, cover with plastic wrap, and allow for 20 minutes.
8.
Take a portion and roll it into an oval, thin the bottom edge.
9.
Spread a layer of pumpkin filling.
10.
Roll up from top to bottom.
11.
Cut off in the middle.
12.
Cut in half again, being careful not to cut here, leaving about 1/4.
13.
Put the two ends up gently.
14.
Stack the other one on top.
15.
Do it in turn.
16.
Put the yeast in a warm place, rinse the surface with egg liquid and sprinkle with white sesame seeds.
17.
Preheat the oven to 170 degrees and bake for about 18 minutes.
18.
The pumpkin stuffing is made, and the pumpkin is steamed.
19.
Sift into a fine pumpkin puree.
20.
Put butter and sugar in a pan and fry until thick. After cooling, put in the refrigerator for later use.
21.
It is soft and soft, good for breakfast and afternoon tea.
Tips:
After the pumpkin filling is done, put it in the refrigerator and take it out when you use it. This will make it easier to handle after it has solidified, otherwise it will be too soft and the volume will leak when the roll is cut.
