Cooking Steps

1. 

   Step1:Prepare the required materials. Steam the pumpkin. Take the required amount of pumpkin mu

2. 

   Step2:Pour all materials except butter into the mixing tank, mix well, then put butter into the mixing tank and knead until smooth. Ferment at the temperatur

3. 

   Step3:Ferment to twice the size. Insert the finger Gu flour without shrinkage. Take it out and exhaust. Roll the dough into thin sheets as much as possible. The exhaust process determines whether the tissue is uniform

4. 

   Step4:After rolling, it will be divided into 14 surface embryos and formed into water drop shape. Relax for 15 minute

5. 

   Step5:After relaxation, roll out the water drop dough, cut a small opening at the wide end, and roll it up from the wide end to form an ox hor

6. 

   Step6:As shown in the figur

7. 

   Step7:Knead the two ends of the dough and bend them into a horn shape. Put them in the baking pa

8. 

   Step8:Put a bowl of hot water in the oven and develop a fermenter. Put the bread germ into the oven for secondary fermentation. About 40 minutes. Preheat the oven at 170 degrees. Brush the upper layer of the dough with egg liquid. Bake the middle layer for 10 minutes. Take out and brush a layer of butter liquid for another 10 minutes. Brush a layer of butter liquid again. Bake for 5 minutes.

9. 

   Step9:Delicious pumpkin croissants are out.

10. 

    Step10:Delicate organization and rich nutritio