1. First, make the pumpkin dumplings, peel the pumpkin meat, cut into small pieces, add sugar and mix well.
2. Put it into the Depu steamer, and steam the vegetables for 20 minutes.
3. Take out the steamed pumpkin meat, add the cream cheese while it is still hot and mix well.
4. Pour in milk powder and custard powder, mix into a slightly viscous pumpkin filling, refrigerate and set aside.
5. Add eggs, water and sugar to the flour. Mix slowly with a grooved mixing head for 2 minutes. Add yeast and the old noodles torn into small pieces. Let stand for 15 minutes for gluten formation.
6. Stir at a slow speed for another 2 minutes until the dough is uniform, add salt and butter and continue to beat. After the dough is pulled apart, the film reveals that the cracks are smooth. You can add walnuts and beat at slow speed for 1 minute.
7. Take out the dough and knead it, cover it with plastic wrap and ferment for 60 minutes.
8. Cut the dough into 70 grams each, round it, and put it in the fermentation tank to relax for 25 minutes.
9. The dough is flattened, and 35 grams of pumpkin is wrapped, sealed, and glued.
10. With the seal facing down, put in a baking tray and ferment for 40 minutes.
11. After the fermentation is over, spray water on the surface, put the almond slices into the oven.
12. After being put into the Depp 809 oven and bake for 5 minutes, add two baking pans on the surface of the dough to shape the dough into pancakes.
Tips:The powdered sugar in the filling is increased or decreased according to the sweetness of the pumpkin
