Pumpkin Pecan Black Sesame Flower Bun

Pumpkin Pecan Black Sesame Flower Bun

1. Peel and steam the pumpkin. Press into mud and let cool.

2. First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.

3. Tear the middle seed into small pieces, add ingredients other than butter and knead until it forms a dough, add butter and stir until it is smooth and filmy. Continue fermentation for 30 minutes.

4. Chopped pecans

5. Pour into the pot with black sesame filling

6. Grab evenly with your hands

7. After the basic fermentation is over, divide the dough into 8 portions, roll round, cover with plastic wrap, and relax for 15 minutes.

8. After slack, roll it into an oval shape

9. Turn it over, thin the short side, and cover with black sesame and pecan filling.

10. Fold in half along the long side, and cut a number of teeth along the fold with a scraper

11. Roll up from the other side and finally pinch the end tightly

12. Arrange the shaped dough in the mold and place it on the grill. Put a bowl of hot water under the oven and put the bread in for the final fermentation. Fermentation takes about 35 minutes.

13. Finally, the fermentation is over, and the surface is brushed with egg liquid.

14. Put it into the preheated 170℃ oven, lower the middle and lower the heat for about 21 minutes until it is colored.

Tips:

1. The filling can be changed to whatever you like, such as raisins, cranberries, bean paste, jam, etc.

2. The degree of dryness of pumpkin puree is not the same. When making medium seeds, set aside some and add slowly, and don't make the dough thin.