1. Still use this special flour for Arowana bread.
2. 2 Grate the pumpkin, and mix and stir with the ingredients except butter. Stir to form a dough, add butter and continue to stir.
3. 3 Ferment the stirred dough in a warm place to double its size.
4. 4 Divide the dough into three evenly, vent, and roll it into a tongue-shaped roll.
5. 5 Put it into the toast box for secondary fermentation.
6. 6 to 8 minutes full and then put into the oven. Boil up and down at 180 degrees for 40 minutes, and cover with tin foil at 15 minutes.
