Cooking Steps

1. 

   Step1:Pumpkin puree, eggs and milk are poured into the cook machine. Some milk needs to be reserved, because the water content of the steamed pumpkin puree is different. In addition, the water absorption of the flour is different. In addition to butter and salt, other materials are also poured into the cook machine. Mix well at low speed and then turn to high speed.

2. 

   Step2:Knead to the expansion stage, add the butter softened in advance. Knead until the butter is completely absorbed. Add salt to knead the surface at high speed.

3. 

   Step3:In the process of kneading, clean the wall cylinder with a scraper in time.

4. 

   Step4:It's a glove film with smooth holes.

5. 

   Step5:The dough is kneaded for basic fermentation. The temperature is 2528 ℃. The humidity is 75%.

6. 

   Step6:Waiting for the bread to ferment. Making pumpkin stuffing. Pour the sugar into the pumpkin puree and stir fry slightly in a non stick pot. Stir until you can't see the flowing water.

7. 

   Step7:The fingers of the dough do not retract or collapse.

8. 

   Step8:Turn the dough upside down and tap for air.

9. 

   Step9:Roll the lid and relax for 25 minutes. It can reduce the relaxation time slightly in hot weather.

10. 

    Step10:Roll the dough out. Roll it out. The width is smaller than the toast box. The length is 48 to 50 cm. Put pumpkin puree on half of the dough.

11. 

    Step11:Fold the dough in half. Close it up and roll it a little longer.

12. 

    Step12:Cut into seven or eight. Do not cut at the top.

13. 

    Step13:Separate them as if they were twist.

14. 

    Step14:Roll up from the top.

15. 

    Step15:Put 450 grams of toast in the box with the mouth closed down.

16. 

    Step16:The temperature is 35 ℃ and the humidity is 75%. The second fermentation is carried out and the product is sent to the full mold.

17. 

    Step17:Preheat the oven at a temperature of 180 degrees. Bake for 35 minutes. Cover the tin paper at the 6th minute to avoid over coloring.

18. 

    Step18:Bake well and shake gently twice. Release the mold and put it on the air to cool on the net. Keep it sealed. Eat it in three days at room temperature. If you can't finish eating, put it in the refrigerator for freezing. Take it out and defrost when eating.