2. Peel and slice the pumpkin, steam it in the pot and press it into mud. Add sugar, eggs, corn oil, salt, milk powder and pumpkin puree to the bread barrel, and then add flour and yeast.
3. Stir with chopsticks to see if the amount of pumpkin puree is appropriate. If it is too dry, add some pumpkin puree, if it is too wet, add flour. Put it in the bread machine to start the kneading program 18 minutes, and then start kneading again, because you forgot to use the glove film when cooking. The bread machine can rub the glove film twice 18 minutes for 36 minutes, and the fermentation capacity is twice as much as before.
4. Take it out, knead it into dough and exhaust it, divide it into 12 parts, each part is 7 1g, knead it round, take a piece of dough and roll it into a cow tongue shape, with both sides folded in half towards the middle.
5. Roll it out, roll it from both ends to the middle, and vice versa, and a bread blank is ready.
6. Put everything into a baking pan covered with oil paper, sift in flour, cross it with a sharp knife, put it in the oven for 40 degrees, put a bowl of boiling water under it, ferment for 30 minutes for the second time, take it out after fermentation, and preheat the oven 180 degrees.
7. After preheating, bake in the oven at 180 degrees for 20 minutes. Observe that bread can be colored in the last few minutes. Cover the tin foil in time to prevent the color from being too dark. Take it out after baking.