1. Wash the pumpkin and peel it.
2. Cut into slices.
3. Steamed in a pot.
4. Strain into pumpkin puree.
5. Put water, salt, sugar, oil, and pumpkin puree into the bread machine.
6. Add high-gluten flour and yeast powder for automatic kneading.
7. Dough and making.
8. The fermented pumpkin dough is taken out of the bread machine.
9. Knead until even.
10. Prepare 4 hydrangeas buns, the small ones are wrapped in them, and the large ones are used to roll them into strips.
11. Cut the large agent into 2 uniform portions.
12. Knead two pieces of noodles into even strips. Cut each piece into 2 pieces. Cut 2 pieces into 4 pieces and place them crosswise.
13. Take a total of 4 pairs of 8 roots, of which 2 roots are selected, place one in one direction and press the other root.
14. Next time, take another one and press it in the opposite direction, and so on.
15. Finally compiled into this state.
16. Wrap one of the small agents into the hydrangea skin.
17. 4 All are done, and the second fermentation made first is faster than the second fermentation, and the formation is different in size (in fact, I weigh the same weight every time).
18. Put it in the baking tray for a second time.
19. Preheat the oven for 5 to 10 minutes and let it simmer at 160 degrees for 20 minutes.
20. The baked pumpkin hydrangea bread is out, noisy and beautiful.
21. The noodles with pumpkin puree are not only nutritious, but also have a high value.
