Cooking Steps

1. 

   Step1:PS pumpkin puree is cooled before kneading. Mix all raw materials except butter and salt. Knead into dough. Knead out the gluten. Add butter and salt until the dough is kneaded to the expansion stage where the film can be stretched out. Seal the fresh-keeping film. The fermented dough is 2-2.5 times the original size. Poke a hole in the sticky surface of the finger. If the hole does not retract and the dough does not collapse, it is fermented.

2. 

   Step2:After exhausting the dough, divide it into 9 parts on average, 56-57g each. Knead and cover with damp cloth to wake up at room temperature for 15 minutes.

3. 

   Step3:Take a dough. Roll it into an oval shape with a rolling pin. Roll it up from top to bottom. Rub the rolled dough with your hands to form a thick and thin water drop shape. Make 9 dough in turn.

4. 

   Step4:Rub the dough. Press the thin end with your left hand. With your right hand, take a rolling pin and roll it from the thin end to the thick end.

5. 

   Step5:Then turn the dough over. Roll it from the thick end to the thin end. Put the end of the dough under the rolled dough.

6. 

   Step6:Put the rolled dough in the baking tray in turn, leave enough space, cover with wet cloth, and put it in the environment of 35 ℃ and 85% humidity for secondary fermentation.

7. 

   Step7:When the dough is twice the size of the original dough, take a brush and apply a layer of whole egg liquid on the fermented dough. Sprinkle some almond slices. (you can also sprinkle sesame seeds

8. 

   Step8:Put in the preheated oven. 180 degrees. Middle layer. Bake for 20 minutes. Color the surface. Out of the oven. It's OK.