1. Put egg liquid, pumpkin puree, flour in the bread bucket, salt and sugar diagonally, yeast in the middle, and kneading for 20 minutes
2. Add the butter and knead the noodles for another 20 minutes
3. Ferment
4. After the dough is vented, roll it into a thicker round shape and wake up for 15 minutes
5. Roll into a thin round shape, coat with condensed milk, sprinkle with chopped dried cranberries
6. Fold it in half and roll it longer
7. Fold up and down
8. Roll out into a square, not too thin
9. Cut into small cubes
10. Move to the baking tray and ferment
11. Brush the cooked bread dough with egg liquid and sprinkle with almond slices
12. Preheat the oven, bake at 180 degrees for 15 minutes, cover with tin foil when the color is serious
Tips:The amount of pumpkin puree is added according to the thickness, and the tin foil is covered when it is baked until the color is serious.
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