Accessories: high gluten flour 150g, yeast 3g, milk 50g, sugar 10g, pumpkin puree 80g, red bean paste 5g, and warm water 50g.

1, leavened dough (80g of medium gluten flour, 3g of yeast, 3g of sugar10g of dough covered with warm water and fermented overnight) will be used for the next day. The pumpkin will be peeled, seeded, cleaned, covered with plastic wrap, heated and steamed in the microwave oven, and then ground into mud with a spoon. The high gluten flour, corn oil, sugar, yeast and milk will be weighed for use.

2. All ingredients except leavened dough are put into the bread barrel.

3. Then pour in the leavened dough.

4. Put it into the bread maker, set the program and mix the dough for 30 minutes.

5. Take it out and shine it on the panel.

6. Squeeze and knead several small faces.

7. Roll it into a bag with a rolling pin and put it into the bean paste.

8. Wrap it like a steamed stuffed bun and pinch it tightly.

9. Place the pattern in an eight-inch movable bottom mold, spread a thin layer of honey solution on the surface (add 5 grams of honey to the remaining milk in the ingredients and mix well) and sprinkle a little white sesame seeds.

10, cover with plastic wrap, put in a fermentation box, and set the fermentation to be 38 degrees to 2-3 times larger, about half an hour.

1 1, fermented until nine minutes are full.

12, put it into a preheated oven at 170℃, bake it in the middle layer for 25-30 minutes, tie it with a tooth pin and pull it out without raw noodles to prove it is cooked, otherwise tie it and pull it out with raw noodles and continue to bake it in the oven until it is cooked.

13, take it out and let it cool at room temperature.

14, finished product.