1. Put the steamed and cool pumpkin puree into the bucket of the bread machine
2. Add whipped cream
3. Add water
4. Add sugar
5. Add yeast
6. Add high-gluten flour
7. Add low-gluten flour
8. Add salt at the end
9. Start the bread machine kneading program, this is the kneaded look
10. Fermented to 2 times larger
11. Sprinkle flour on the chopping board
12. Put the dough on the chopping board and press flat, divide into 8 portions
13. Take a piece of dough and knead it
14. Divide into 8 more portions
15. Knead, cut all the dough, knead, cover, wake up for 15 minutes
16. Roll out the small dough, first roll out 8 dough pieces
17. Stack up like this
18. Roll up from the bottom
19. This is how it looks when rolled up
20. Cut in the middle
21. With the incision facing down, make all the roses one by one and place them on a non-stick baking tray
22. The second fermentation until obviously fattening
23. After fermentation, brush a thin layer of whole egg liquid
24. Preheat the oven to 180 degrees, bake for 35 minutes, and cover with tin foil in time
25. Pumpkin rose bread is ready
