1. Knead the dough until it is smooth, 40g dough per serving, and hawthorn stuffing 20 per serving. Set aside a little dough and add some coloring for pumpkin decoration. The divided dough is wrapped with hawthorn filling and kneaded into a ball. Use a dough knife to press out the pumpkin lines. Place them neatly, spread a layer of plastic wrap, and put them in the refrigerator for low-temperature fermentation overnight.
2. Preheat the oven at 180° for 10 minutes, spread a thin layer of egg liquid on the raw embryo, and turn the middle layer to 160° for 15 minutes.
3. The finished product (the appearance of a small pumpkin, but no pumpkin ingredients, homemade hawthorn stuffing).
4. The finished product is quite attractive? Is there wood?
5. Bit by bit, the taste of home.
Tips:The water absorption rate of each brand of flour is relatively different and the temper of each oven is different, so you can figure it out by yourself.
