Cooking Steps

1. 

   Step1:First peel the pumpkin and remove the seeds. Cut it into small pieces and put it in a bowl. Put the plastic wrap on it and steam it in a steamer for about 2530 minutes. Until the pumpkin is soft and waxy, take it out and crush it completely with a spoon. Put it in a cool place.

2. 

   Step2:Put the materials (except butter) into the bread bucket in the order of liquid first and then powder. Knead all the materials into a smooth dough. Add the butter cut into small pieces and knead to the expansion stage. Let warm place base ferment to twice the size.

3. 

   Step3:Exhaust the fermented dough. Divide into 5 equal parts. Cover with plastic film and relax for 15 minutes

4. 

   Step4:Roll each dough into a circle of 18cm with a rolling pin. Apply melted butter on the dough. Pad oil paper on the bottom. Cut the oil paper according to the bottom of the 8-inch mold. Overlap each piece. Do not apply the top piece.

5. 

   Step5:Use a knife to cut the center of the dough into 8 pieces on average. Pay attention to the edge and never cut it.

6. 

   Step6:Then cut another hole in the middle of each piece. Don't cut to the edge.

7. 

   Step7:Piece by piece, put all the dough out of the botto

8. 

   Step8:And then I'll put the sharp corner into the small hole in the middle. I'll pull it out of the hole

9. 

   Step9:Put each mask in the middle, put it into the 8-inch round mold, and make it twice as big. Brush the surface with egg liquid. Put it in the preheated oven for 170 ℃ for 25 minute

10. 

    Step10:I'm satisfied with the coloring. Cover the tin paper. When it's Dangdang, the bread is out of the oven.