1. The pumpkin is steamed and crushed into puree. Take 105 grams, pour it into the bread machine in the order of liquid first and flour (except butter), start a kneading program, and knead the dough to the expansion stage.
2. After completing a kneading process, add butter, and continue to start a kneading process until the dough is pulled out of the film.
3. Leave the dough to ferment 2.5 times larger, and poke a hole in the flour without rebounding, indicating that the fermentation is complete.
4. Take out the fermented dough, press it to exhaust, and divide it into 6 equal parts.
5. Roll the noodles into long strips, and then add appropriate amount of pork floss.
6. Pinch the two sides of the dough tightly in the middle, closing it down.
7. Make 6 portions of dough in turn, put them into 8-inch non-stick square molds, and send them twice.
8. Wait for the dough to rise to about 8 minutes, and brush the egg liquid on the surface of the dough.
9. Cut 3 strips of silicone oil paper of equal width, place them on top of the dough at intervals, and sprinkle with chopped green onions.
10. Then take the silicone oil paper and cover it on the chopped green onion, and sprinkle some flour on the blank area.
11. Preheat the oven to 165 degrees, take it out of the oven and let cool after 25 minutes.
Tips:Please increase or decrease the amount of liquid according to the different water absorption of the flour, and the oven temperature is the same.
