Old dough: high flour 100g, water 64g, yeast 1g, salt 2g; Pumpkin stuffing: 500 grams of pumpkin, 45 grams of sugar and 45 grams of butter; Bread dough material: high flour 400g, dough 80g, yeast 4g, sugar 30g, pumpkin puree 180g, butter 20g, salt 3g and water about 125 ~ 140g.

Exercise:

1. Cut the pumpkin into small pieces, microwave it for 8- 10 minutes, put it in a non-stick pan, add sugar and stir-fry it, then press it into mud until the water content decreases, add butter and stir-fry it until it is smooth and the water content decreases.

2. Mix all the ingredients except butter in the fabric (including old noodles) and knead it into dough. When the dough is kneaded into a thick film, butter is added, and the dough can be pulled out of a translucent film and kneaded to twice the size of the basic fermentation.

3. Take out the fermented dough, pat it evenly, exhaust it, divide it into four equal parts, knead it and let it stand for 10 minute.

4. Take a loose dough and roll it into A Niu beef tongue. The longer the better. Filled with pumpkin stuffing.

5, roll up the bag, pinch the mouth and roll it up in the opposite direction.

6. Ferment in a warm place until the volume becomes larger, screen off the powder on the surface, put it in an oven at 200 degrees for 20 minutes, and cover it with tin foil when the surface is slightly colored to keep the pumpkin beautiful.