1. Put the liquid part first, put the sugar and the salt diagonally. This picture allows you to see how thick the pumpkin puree is. The water content of the pumpkin puree made by everyone is different, so don’t add the amount of pumpkin puree at once. , Be sure to set aside some
2. Then add the flour (don't put the butter first), start the kneading program, the time is set at 20 minutes
3. After about 8 minutes, knead to the expansion stage, you can pull out the thick film, add butter that has softened at room temperature, and continue the dough mixing process
4. After the procedure is over, you can pull out the thin glove film
5. After kneading, put it in the bread machine, turn on the fermentation function, set the time to one hour, and perform one fermentation
6. Ferment to 2-2.5 times the size, dip your fingers in dry powder, poke a hole in the middle of the dough, the hole will not shrink or collapse, it is fermented
7. Take out the dough, after exhausting, divide into 4 equal parts, let stand for 15 minutes
8. Take a dough and roll it out into a rectangle
9. Fold the upper and lower sides to the middle and roll out flat
10. Roll up from one side
11. Complete the remaining dough one by one and put it into the mold
12. Put it in the oven to turn on the fermentation function, put a bowl of warm water in the oven to keep the humidity
13. Fermented to 2.2.5 times the size, take it out, start to preheat the oven, heat up and down to 160 degrees, brush the surface with a layer of water or milk
14. Put it in the preheated oven, heat up and down at 160 degrees, lower the floor, and bake for about 40 minutes
15. After 30 minutes of copying, stamp with tin foil depending on the coloring
16. After baking, put it on the drying net and keep it in a fresh-keeping bag until it is warmed by hand.
Tips:1 The water content of the pumpkin puree made by everyone is different, so the amount of pumpkin puree should not be added at one time, and some must be reserved.
