1, bread materials: pumpkin puree 80g, 160g high gluten flour, 40g low gluten flour, 20g butter, 15g sugar, 65-95g water, 3g yeast.

2. Decorate the surface: 3g of powdered sugar, 5g of water, 5g of pistachio nuts.

3, all the bread ingredients into the bread machine mixing, water first 65 grams, and then look at the dryness and wetness of the dough and then add the appropriate amount.

4, to the bread machine fermentation program is over, take out the second plastic, first divided into three parts of the dough, each divided into six small parts, rounded.

5, so that the combination is like a flower, and then put into the oven, fermentation overnight, get up the next morning and bake again, preheating 170 degrees, 15 minutes or so.

6, out of the oven, powdered sugar and water into a syrup, drizzled on the bread, and then sprinkled with chopped pistachio nuts, eat it while it is still warm is more delicious.