1. Steam the nan in advance and crush it into pumpkin puree.
2. In addition to the salt and butter, put the other ingredients of the main dough into the cook machine, and stir slowly at first.
3. Stir to the spreading stage of smooth dough, add salt and softened butter.
4. Start kneading again, so that the butter is completely absorbed for about 20 minutes, and the dough becomes smooth and pulled out of the glove film.
5. Round the dough into a bowl, ferment and expand to double its original volume.
6. Poke a hole with your finger, and the fermentation is complete if it does not retract or collapse.
7. Take out the fermented dough and press it a few times with your hands to exhaust.
8. Divide the dough into 9 small 50-gram dough pieces, knead and proof them for 10 minutes.
9. Take a small dough that has been proofed, flatten it, and roll it out into a strip with a rolling pin.
10. Then, roll it up from the side and pinch it tightly.
11. According to this method, put all the remaining dough into the baking tray.
12. Finally, put it into the oven for secondary fermentation, the temperature is 35 degrees, the humidity is 85%, and bake for 50 minutes.
13. After fermentation, brush a layer of egg liquid on the surface of the bread.
14. Preheat the oven in advance, add heat to 190 degrees, lower heat to 170 degrees, and bake for 15 minutes. The surface is golden and ready to be baked.
15. Finished product.
16. Finished product.
Tips:1. The dough must be kneaded out of the glove film to make the bread texture better.
2. The dough should be fully fermented, pay attention to the time, temperature and humidity of the first and second rounds.
