Cooking Steps

1. 

   Step1:Chinese traditional dough: 100g high gluten flour, 65g water, 1g salt, 10g sugar, 4G olive oil and 1g yeast are mixed and kneaded into smooth dough. The dough is fermented to twice the size at room temperature. It is divided into 60g three small dough pieces, which are respectively rounded, wrapped with fresh-keeping film, squeezed out air, clamped with a sealing clamp at a distance of 3cm from the dough, and refrigerated for standby. You can make a 500g bread with one serving at a time. P.S . it ferments faster in summer. Because there are medium kinds of dough. If the whole process is made by bread machine, it is suggested to use 2 hours fast bread program.

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   Step2:250g pumpkin slices are steamed or microwave cooked. Take 150g and press into mud to cool. During the microwave heating process, the pumpkin will evaporate water. So I used 250g, and only less than 200g cooked pumpkin. The water content of each pumpkin is different. Please adjust it flexibly.

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   Step3:In the mixing tank of the bread machine, pour the high flour, pumpkin puree, medium dough cut into small pieces, sugar, salt, whole egg liquid and light cream. Start the kneading procedure.

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   Step4:Finish in 15 minutes. Put an 8g butter on top of the dough. If you use the toaster all the way, see steps 5 and 6. If baking in an oven, skip to step 7.

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   Step5:If it's not too big, you don't need to cut it. But our giant raisins are long Two point five Cm. So cut it into half centimeter sized pieces. Pour into the box. Pour the yeast into the yeast box. Open soft bread program or 2-hour fast bread program.

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   Step6:Prompt to complete. Pour out to cool and slice.

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   Step7:Oven version - continue with step 4. Add butter and yeast and continue kneading for about 10 minutes. Knead until complete. Cut a small piece of dough with a scraper.

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   Step8:Slowly stretch out. Pull out the tough and transparent film. The edge of the hole is smooth. It is the complete stage. Mix the small dough with the big one again.

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   Step9:Cut off the power supply. Let the dough ferment in it. Or take out the dough and make it into a round shape with the smooth side facing up. Put it in a large bowl and cover it with plastic film for fermentation.

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    Step10:Ferment to twice the original size. Dip your fingers in a small amount of flour to poke the dough to the end. There is no obvious shrinkage at the hole. The first hair is finished. Use a scraper to slightly vent the dough around.

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    Step11:Take out the dough and divide it into two parts. Exhaust the dough and round it. Cover i

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