1. Stir the middle-seed part evenly, put it in the refrigerator overnight, and ferment to a state of foaming
2. Peel the pumpkin and cut into small pieces, steam it in the pot, let cool and set aside
3. All materials except cocoa powder, including Polish species, put into the cook machine
4. Stir to fully expanded state, you can stretch out the glove film
5. Knead round, put it in a 25-28 degree environment for a fermentation
6. Fermented to double size
7. Take 6 grams of dough, add cocoa powder and knead well, divide the remaining dough into two evenly
8. The cotton thread is placed in the shape of "m"
9. Put the dough on top, tie the cotton thread into a bunch, cut off the excess part, leave a little space, not too tight
10. Put into the oven for secondary fermentation, temperature 35-38 degrees, humidity 80%
11. Ferment to double the size, use a cutting knife to cut patterns on it
12. Put it into the preheated oven and bake at 200 degrees for about 25 minutes. The cocoa dough is rolled and divided into two parts and baked together
13. Remove the cotton thread from the baked bread and insert the cocoa dough in the center
Tips:1. Pumpkin has different water content, adjust it according to the state of the dough when kneading the dough, you can add milk appropriately
