1. Put together the dough ingredients except butter and start the dough mixing process.
2. Knead until the surface of the dough is smooth and thick wax can be pulled out. Add butter and continue kneading.
3. Rub out the glove film.
4. Round the dough and leave it to rise.
5. The dough is doubled in size.
6. Take out the dough and let it loose for 15 minutes after it is rounded.
7. Roll out the dough into a rectangular shape and spread pumpkin filling on about two-thirds of the surface.
8. Fold the unfilled part inward.
9. Fold the last part and put it in the refrigerator for 30 minutes.
10. Roll the dough long and cut into strips.
11. Take three and twist them into a wreath.
12. Put the dough on the baking tray and leave it to the final fermentation. After the fermentation is over, brush the egg liquid on the surface of the dough and sprinkle an appropriate amount of crispy grains. Preheat the oven to 180 degrees and bake for 15 minutes.
13. Pumpkin filling method: 300 grams of pumpkin, 45 grams of caster sugar, 45 grams of butter. Peel the pumpkin, slice it, and steam it in a steamer.
14. Put fine sugar in the pumpkin and mix it evenly.
15. Put it in a wok over medium heat and turn slowly.
16. After the filling has thickened, add butter and stir-fry until smooth.
Tips:1. You can't use many fillings at one time, so you can use it many times at one time. If you do it only once, reduce the amount of filling.
2. Put the dough in the refrigerator to freeze, in order to facilitate the division, and at the same time will not leak the filling.
