Cooking Steps

1. 

   Step1:Peel the pumpkin, cut into small pieces and steam them in a pressure cooker. Then use the cooking machine to make a delicate pumpkin paste. Cool i

2. 

   Step2:Whole egg liquid + light cream + yeast mixing scal

3. 

   Step3:Put the flour + sugar + salt + mixed [step 2] and the dried pumpkin puree into the cooking basin of the chef. Note: pumpkin puree must be completely cool before it can be added. Otherwise, the surface temperature will rise. The dough will be fermented in advance.

4. 

   Step4:Cook 2. About 10 minutes. Mix the ingredients in [step 3] evenly, then add the butter that has been cut in advance and softened. Continue to knead in 2. I use Shanghao's chef machine. It will automatically change to second gear after the first gear is turned on for 90s. It's very convenient.

5. 

   Step5:About 20 minutes. Just knead it and pull out the glove film. Note that the dough temperature should not exceed 26 ℃. If it's not good enough for 25 minutes, don't stick to kneading the mask. The temperature of the mask is important.

6. 

   Step6:Cover the plastic film and put it into the fermentation tank. The temperature is set to 26 ℃. Carry out one hair. Dip your fingers in flour and poke at the bottom of the dough.

7. 

   Step7:It is divided into 4 dough groups on average. After rolling, cover with plastic wrap and relax for 20 minutes. (it can also be divided into 2 parts. One volume

8. 

   Step8:Relax the dough and pat it with your hands to exhaus

9. 

   Step9:Turn the exhaust back. Roll it up and down from the middle

10. 

    Step10:All dough should be rolled up and covered with plastic wrap after the same operation. The dough should be relaxed at room temperature for 15 minutes

11. 

    Step11:After relaxation, pat it gently for exhaust. Roll it upside down for a long time. About 20 cm. Not too long.

12. 

    Step12:Roll up Two point five Circle. Be careful not to roll too tightly. Too tightly rolling will affect the length and height of the second hai

13. 

    Step13:Put it into the toast box. The fermentation box is set at 36 ℃ for secondary engine. This kind of toast box is good at heat conduction. It is not recommended to set the temperature of the second engine too high.

14. 

    Step14:Two rounds to about 8 full. Cover. Bake for 30 minutes at 160 ℃.

15. 

    Step15:Shake the mould and put it on the air rack to cool down in time.