Pumpkin Stuffed Bread
1.
The pumpkin is steamed in the pot, mashed into a puree and let cool for later use
2.
Make the pumpkin filling, soften the butter, fry the pumpkin puree on a low fire, put in the fine sugar, continue to fry, and fry until it becomes viscous and set aside
3.
Put all other auxiliary materials into the bread machine, place the salt and sugar diagonally, mix the dough for 20 minutes, put the butter, continue to mix the dough for 20 minutes, until the film is formed, start the first fermentation, the time is 28 degrees for one hour, and the fermentation is good Put the dough on the mat
4.
Divide into equal size agents, cover with plastic wrap and relax for 15 minutes
5.
Roll into a tongue shape
6.
Spread the fried stuffing and make a few strokes with a knife vertically! Roll up from top to bottom! Seal on both sides
7.
Roll the bread into the baking tray
8.
Put it in the oven for a second fermentation for one hour
9.
Fermented to double the original size and can be taken out
10.
Brush with egg wash
11.
Sprinkle with white sesame seeds, put it in the oven and heat it up and down at 180 degrees for 20 minutes.
Tips:
The pumpkin itself is very sweet, so there is no need to put too much sugar in! You can add the amount of sugar according to your taste!
