1. Main and auxiliary materials: flour, pumpkin puree
2. Put pumpkin puree, purified water, corn oil, sugar in the bread bucket;
3. Then add the flour, and finally the yeast powder.
4. Put the bread bucket into the bread machine and start the dough mixing program. The fascia will be rubbed out in about 30 minutes.
5. Reunite the dough, cover it with plastic wrap, and ferment it once.
6. Fermented to more than 2 times the size.
7. Take out the dough, knead it evenly and vent it, and divide it into small dough evenly.
8. Reunite them to form a green body, cover it with a wet cloth, and make hair for 15 minutes.
9. Sprinkle some shortbread biscuits on the baking tray to increase the fragrance and prevent stickiness.
10. The green body is reunited and shaped again, placed in a baking tray, and covered with plastic wrap for secondary fermentation.
11. Fermented to 2 times the size.
12. The oven is 200 degrees. Bake the middle and lower layer for 20 minutes.
13. Take out the baking tray and let cool
14. Serve ready to serve.
Tips:1. The water content of pumpkin puree is different, so the amount of pure water is for reference only.
2. The temperature and baking time of the oven are for reference only.
3. The shortbread is made by mixing butter and flour.
