1. Wash and peel the pumpkin, steam it, mash 300 grams into a puree, and cool for later use.
2. Knead other ingredients except butter and black sesame paste into a smooth dough, add butter and knead to the complete stage, cover with plastic wrap, and ferment to 2.5 times its size.
3. After the fermented dough is vented, take 450 grams of dough and knead it round, divide the remaining dough into 4 pieces of 150 grams, knead it round, cover with plastic wrap, and let it rest for 15 minutes.
4. Roll the 450 dough into a rectangular shape. If it is sticky, you can sprinkle an appropriate amount of high powder to prevent it from sticking.
5. Spread a layer of black sesame paste evenly on the dough, as shown in the picture.
6. Fold the dough without spreading sauce to the center, and then fold the dough on the left to the center.
7. Fold in three like the previous step, relax for about 10 minutes, roll out into a rectangle, fold again, and relax for about 10 minutes.
8. Roll the dough into a rectangular shape again.
9. Cut into three, without cutting the top, braided.
10. Pinch the two ends tightly, fold it toward the bottom, and put it into the toast mold.
11. When fermented to 80% full, brush the egg liquid on the surface, put it in the preheated oven, and bake for about 40 minutes on the lower layer, 160 on the heat and 190 on the lower.
Tips:The temperature and time of the oven are for reference only, and tin foil can be covered after coloring.
The water content of pumpkin is different from the water absorption of flour, so the water content can be increased or decreased as appropriate.
Just steam the pumpkin, don't steam it for too long, otherwise the pumpkin will absorb too much water.
