Soft, Sweet and Appetizing Pumpkin Milk Stick Bread
1.
Peel the pumpkin and cut into pieces, put it in the microwave oven (you can also steam it, remember to cover it with plastic wrap to prevent water vapor from entering)
2.
Put it into a fresh-keeping bag and use a rolling pin to make a paste, weigh 150 grams for later use.
3.
Put the bread ingredients used in the bread machine and knead for 30 minutes, then knead out the hand mask.
4.
Rub out the hand mask.
5.
Move to the basin and put it in the oven to turn on the fermentation function.
6.
Ferment to double the size, poke a hole with your fingers soaked in flour and not shrink back.
7.
Take out the dough and vent it, then divide it into 10 portions and knead it into a dough to relax for 15 minutes.
8.
Take a dough and hold it into an oval shape.
9.
Roll it up from one side, make sure it is tight, and you can get a little water on the closing area, which will stick firmly.
10.
Roll into long strips, and try to be as uniform as possible to look good.
11.
All the dough is prepared according to the above method, the baking tray is covered with grease paper, and the bread sticks are placed on the top with the cuffs facing down.
12.
Put it in the oven for second fermentation.
13.
After fermenting to double the size, take out and brush with whole egg liquid. Preheat the oven for five minutes, put in the baking tray, and bake at 170 degrees for 15 minutes.
