Old dough: high flour 1 00g, water 64g, yeast10g, salt 2g; Pumpkin stuffing: 500 grams of pumpkin, 45 grams of sugar and 45 grams of butter; Bread dough material: 400g of high flour, 80g of dough, 4g of yeast, 30g of sugar, 20g of pumpkin puree180g, 20g of butter, 3g of salt, and about 20g of water125 ~140g.

Practice:

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

2. All ingredients except butter in the dough material (including old noodles) are mixed and kneaded into dough, and butter is added when the dough is kneaded to a coarse film state, and the dough can be pulled out of a translucent film and rounded to be twice as large as the basic fermentation.

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

4. Take a loose dough and roll it into a Niu Niu tongue. The longer it is, the better. Fill the middle 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 the powder on the surface, put it in the oven at 200 degrees for 20 minutes, and cover it with tin foil when the surface is slightly colored to keep the pumpkin beautiful.