Cooking Steps

1. 

   Step1:Press the Danish dough to Zero point five Cm thick. Divide into 11 by 11 cm squares.

2. 

   Step2:Squeeze the pumpkin stuffing.

3. 

   Step3:Squeeze the four corners of the dough.

4. 

   Step4:Put it into a round paper holder and ferment at 28 ℃ and 75% humidity for 60 minutes.

5. 

   Step5:Brush the fermented surface with egg liquid.

6. 

   Step6:Bake for 18 minutes at 210 ℃ in the oven and 200 ℃.

7. 

   Step7:Come out and cool. Cut the bread in the middle.

8. 

   Step8:Squeeze the pumpkin stuffing.

9. 

   Step9:Cover it.

10. 

    Step10:Sprinkle with sugar.