Cooking Steps

1. 

   Step1:Prepare the main ingredients.

2. 

   Step2:First, put the eggs, pumpkin puree and fresh milk in the bread barrel. Then put the high gluten powder in. Finally, put salt, sugar and yeast. Cover. Start the kneading procedure for 15 minutes. Pause after 15 minutes.

3. 

   Step3:After starting the kneading procedure for 15 minutes, put the butter into the bread bucket, and then start the kneading procedure for 15 minutes.

4. 

   Step4:After 15 minutes, round the dough. Put it in the bowl. Cover it. Ferment at room temperature. (cover with plastic wrap. Ferment at room temperature.)

5. 

   Step5:The dough should be twice as long as it is made. Check that if the dough doesn't collapse and the stuffing doesn't fall when the fingers dip in the flour and poke holes, it means that the fermentation is good. Otherwise, it needs to extend the fermentation time.

6. 

   Step6:Divide the fermented dough into 9 parts. Knead the dough round, put on the plastic wrap and wake up for 15 minutes.

7. 

   Step7:Roll out the wake-up dough into small round pieces and wrap them into the prepared honey bean stuffing (about 30g each). Close up and squeeze it downward.

8. 

   Step8:Tie the thick cotton rope loosely into six layers. Remember not to tie the cotton rope too tightly, because the dough needs to be fermented twice.

9. 

   Step9:On the surface of the second fermentation bread, brush the egg liquid.

10. 

    Step10:Heat the oven up and down 180 degrees for 10 minutes.

11. 

    Step11:Put the squash and pea bread into the middle layer of the oven. Bake at 180 ° for about 15 minutes until the surface is even and golden.

12. 

    Step12:When the bun is out of the oven, let it cool slightly, remove the cotton rope, and insert the dates into the pumpkin bread as pumpkin stems. Vertical drawing of finished produc