300g of high-gluten flour, 0/80g of tofu/kloc,

20g of sugar, 20g of butter,

3g of salt, 80-100ml of milk,

4g of instant yeast, pumpkin puree 150g of stuffing,

20 ml of milk and sugar 10g (optional) are used for filling.

working methods

(1) Mix all materials (except stuffing) by hand or bread machine.

(2) flatten the dough, wrap it in pumpkin paste, and then roll it up (the shape should be based on the shape of the baking tray and personal preference)

(3) Ferment for 2 hours to double the size.

(4) Preheat the oven at 170 degrees, bake for 25-30 minutes, and cover it with aluminum paper 5- 10 minutes before the baking is finished to prevent over-coloring.