1. Prepare ingredients
2. Add ingredients other than butter, baking powder, and salt to stir
3. After mixing for a few minutes to form a dough, turn off the power of the cook machine, let it stand for 10 minutes, add baking powder and continue to beat the dough
4. The dough is whipped smoothly, add butter and stir
5. When the dough is evenly whipped and has good elasticity, it can be taken out for the first fermentation
6. First fermentation at room temperature
7. The dough will be fermented in about one and a half hours
8. Take 50g each of the dough and roll it into a round and flatten it. Pack 12g of custard filling, wrap the filling with a bun technique, and roll it into a round for later use.
9. Take four cotton threads that have been cleaned and soaked in oil, about 30 cm long. Place the four noodles cross as shown in the figure, and place the raw bread dough with filling in the center of the cross
10. Lift up all the cotton threads and tie them in the center, leaving a slight gap to allow the bread to ferment to form natural pumpkin petals
11. Shape them into the mold one by one
12. Prove in the oven at 40 degrees for 45 minutes
13. The raw pumpkin embryos after fermentation are quite beautiful
14. The second layer of the oven can be colored at 180 degrees for about 20 minutes
15. The finished pumpkin petals are naturally distinct, and the surface of the hot bread is coated with butter
16. Remove the cotton thread, cut the dried beans into sections, insert them into the center of the pumpkin as a pumpkin pedicle, and then you can eat the pumpkin...
