WHAT YOU NEED

Ingredients

200 grams of high-quality flour
80 grams of cooked pumpkin
20 grams of fine sugar
3 grams of salt
20 grams of butter
3 grams of yeast
Milk of the cow ± 110 ml
A: 80 grams of cooked medium-strength flour
A 40 grams of cooked rice flour
B: 85 grams of milk
B: 40 grams of refined sugar
B: 20 grams of butter
C: 5 grams of tea powder
C: Honey beans in moderation

How TO MADE 3D stereoscopic pumpkin bread

Steps 1 to 4

1. The inside of the filling is made of glutinous rice flour and medium-strength flour, which are cooked on a small fire and dried for cooling.

2. The milk in B is mixed with fine sugar, boiled on a small fire to melt the sugar so that it does not need to boil, turn off the fire, add butter and stir.

3. The ingredients include cooked glutinous rice flour and medium-strength flour.

4. Stir evenly with a small spoon and rub smoothly with disposable gloves when not hot.

Steps 5 to 8

5. The mixed dough is left to cool completely and the tea powder is added.

6. It can be mixed evenly again.

7. The dough is sealed and loose for 30 minutes.

8. Take the loose dough, peel it into small pieces, make pumpkin leaves and put it in the grill pan.

Steps 9 to 12

9. The remaining matcha filling is divided into the desired portion, wrapped in honey beans, sealed and ready for use.

10. The bread is made by peeling the pumpkin into slices, sealing it with a preservative film, steaming it and then sifting it.

11. Except for the butter, all the ingredients are poured into the packaging machine.

12. Stir until the surface is smooth, add butter and continue to stir until it expands.

Steps 13 to 16

13. Fermented at room temperature to twice the size.

14. The fermented dough is pressurized, divided into six equal parts, rolled and loosened for 15 minutes.

15. Wrap the filling separately, squeezing the mouth down.

16. With a loose rope tied in six lines,

Steps 17 to 20

17. The bread is soft and it is best to put it on a paper tray for easy movement and put it in a moist sealed space for final fermentation.

18. Finally, the fermented bread dough is brushed with egg yolk.

19. After the bread has cooled, carefully remove the rope, cut a small hole in the top, insert the handle and the leaves, and make the dough.

20.