1. Mix the Chinese ingredients together. Leave it at room temperature for about 20 minutes and put it in the refrigerator to ferment overnight.
2. The liquid part of the main dough, eggs and canola oil are put into the bread bucket.
3. Put sugar and salt in the diagonal position.
4. Add the steamed pumpkin puree.
5. Flour-like materials put into the main dough.
6. Put the middle seeds in the bread bucket.
7. Choose two kneading procedures and make dough.
8. Take out the kneaded noodles, wrap them in plastic wrap, and let stand for 20 minutes. Divide the dough into 8 equal parts.
9. Take a small dough and knead it into a long strip. Fold the ends in half. Hold the half-folded part in the middle with your left hand and twist the aligned surface a few times with your right hand.
10. Align the side with both ends of the face, bypassing the left hand and inserting it into the gap in the middle from below. The appearance of all plastic surgery completed. (It's a little irregular.)
11. Put it in the oven to ferment, place a plate of boiling water in the oven, and ferment to 80% full while maintaining humidity. Preheat the oven at 180 degrees for 5 minutes. Brush the surface of the dough with egg liquid, put it into the lower layer of the oven and bake for about 30 minutes, and cover it with tin foil in time.
Tips:1. If the water content of the pumpkin is large, please add it one by one to avoid the dough being too thin.
2. I use canola oil with a light taste. Canola oil has a neutral taste and a lighter color. It will not conceal the taste and color of the ingredients.
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