1. Put together the dough ingredients except butter and start the dough mixing process.
2. Knead until the surface of the dough is smooth and thick wax can be pulled out. Add butter and continue kneading.
3. Rub out the glove film.
4. Round the dough and leave it to rise.
5. The dough is doubled in size.
6. Take out the dough and vent, and divide it into six equal parts. Round and relax for 15 minutes.
7. To a dough, roll it into a square.
8. Spread pumpkin filling on two-fifths of the square.
9. Cut the lower part with a knife.
10. Roll down from the top and roll into a roll.
11. Connect the two ends together and pinch firmly. Put it in the baking tray and ferment it for the second time. After the fermentation is over, brush the egg mixture, sprinkle with crispy grains, preheat the oven to 180 degrees, and bake for 15 minutes.
12. Pumpkin filling method: 300 grams of pumpkin, 45 grams of caster sugar, 45 grams of butter. Peel the pumpkin, slice it, and steam it in a steamer.
13. Put fine sugar in the pumpkin and mix it evenly.
14. Put it in a wok over medium heat and turn slowly.
15. After the ingredients have thickened, add butter and stir-fry until smooth.
16. Fried pumpkin filling.
Tips:1. You can't use many fillings at one time, so you can use it many times at one time. If you do it only once, reduce the amount of filling.
2. Put the dough in the refrigerator to freeze, in order to facilitate the division, and at the same time will not leak the filling.
