1. Peel the pumpkin, cut into small pieces and steam.
2. Take 155 grams and press into a puree with a spoon.
3. Put all ingredients except butter and almond flakes in the cook machine.
4. Start at low speed and mix well, then turn to medium speed to continue mixing.
5. .Stir until the dough is smooth.
6. Add butter that has softened at room temperature, mix well at low speed, and continue stirring at medium speed.
7. You can pull out the thin glove film 13. Sprinkle almond flakes or white sesame seeds.
8. Take out the dough and knead it round.
9. Divide equally into 20 portions, each about 45 grams.
10. Place in the baking tray.
11. Ferment at room temperature to 1.5 times the size.
12. Whole egg liquid + a little salad oil + a little salt, stir smoothly, brush gently on the bread dough with a wool brush, brush twice.
13. Sprinkle with sliced almonds.
14. Bake in the oven at 160 degrees for 30 minutes without preheating the oven.
15. Bake it for about 20 minutes and the coloring is satisfied with the tin foil. The speed of the tin foil should be fast.
16. Shake the film out of the oven, pour it out and let it cool on a drying rack.
17. Attractive color.
18. It can be brushed.
19. Can't help it, start eating.
Tips:Different pumpkin varieties have different water content. Reserve 10-20 grams of milk and increase or decrease according to the state. This recipe is for a 13-inch bakeware, which can be halved.
