The season of the pumpkin harvest, the benefits are obvious, no matter how you eat it, it's very nutritious, it's added to the bread, it's the breakfast staple, it's great.

WHAT YOU NEED

Ingredients

High flour 540 grams
300 grams of pumpkin
40 grams of fine sugar
20 grams of milk powder
80 grams of eggs
1/4 teaspoon of salt
40 grams of unleavened butter
100 grams of raw pumpkins
2 teaspoons of stirred dry yeast

How TO MADE Sweet potatoes

Steps 1 to 4

1. The pumpkin is peeled, washed, cut, cooked in a pan, the cooked pumpkin is placed in a container, the leaking water is controlled for other uses, the pumpkin is pressed into clay; take 300 grams for use;

2. The pumpkins are washed, dried, and peeled for use in fillings or surface decorations;

3. In the container with all the ingredients except butter, the yeast is placed on top, a dough process is started for 15 minutes, and after 15 minutes, the dough is hardened;

4. After a while, add the butter and start the process again for 15 minutes.

Steps 5 to 8

5. After stopping the machine, check the dough, the effect of the thin film is not ideal, then start the dough process, pay attention to the condition of the dough, stop after eight minutes of operation, pull the dough, the thin film has been knocked out, pour the dough, roll, put in the bowl, ferment at room temperature;

6. After an hour, the dough has not doubled in size, try it with your finger, it bounces back quickly, indicating that the fermentation is not in place;

7. Remove the dough from the pan, press the exhaust, fold it in two or three folds, then put it in the bowl and continue fermenting until the fermentation is in place;

8. Fermented dough

Steps 9 to 12

9. Take out the fermented dough and cut it directly in half.

10. One is rounded directly, the other is divided into three parts, rolled round, and awakened in the middle for 15 minutes;

11. After 15 minutes, the dough is divided into three parts: a pressure-cooked dough, a pressure-cooked dough, a pressure-cooked dough, a pressure-cooked dough, a pressure-cooked dough.

12. Brush the water on the entire surface of the dough with a brush, glue evenly on a layer of pumpkin, put it in the mold, cover it with a preservative film and double it;

Steps 13 to 16

13. After about 50 minutes, the dough is sent to the eighth part of the mold, rub water on the surface of the third part of the dough, sprinkle the pumpkin,

14. Cover the toast lid, then wake up for about 10 minutes, push the toast lid, when the hand feels it has not moved, put it in the oven that has been preheated to 180 degrees, lower layer, 45-50 minutes,

15. When it's time to take it out, push down the lid, pour it on the grill, cool it to room temperature, put it in a bag, cut it up for eating.

16. This sauce does not add a bit of water, it relies entirely on the moisture in the pumpkin paste, the dough is more handy; the pumpkin sauce finished product has a faint pumpkin aroma and pumpkin sweetness, suitable for making sandwiches, bake before eating or put in the pot to dry, crispy is better to eat.

17.

Handy cooking tips

　　In the process of fermenting the dough, it is necessary to control the degree of fermentation, all with pumpkin paste dough is more handmade, the operation process can be used with hand powder