2. Accessories: 3 grams of yeast, 2 grams of salt, appropriate amount of cranberries, 20 grams of sugar and 20 grams of milk powder.

3. Practice:

(1) Peel the pumpkin, steam the seeds in the pan, mash them, and then filter them (this is more delicate).

(2) Put the dough materials except butter into the dough barrel, pay attention to put the liquid materials first, and avoid the direct contact of yeast powder with sugar powder and salt. When kneading into dough with smooth surface and thick fascia, put the butter softened at room temperature.

(3) Continue kneading until the dough reaches the expansion stage, and when the transparent and unbreakable fascia can be pulled out, put it at room temperature for fermentation to double the size.

(4) Knead the fermented dough evenly and exhaust, and then wake up at room temperature for 15 minutes.

(5) Knead the awakened dough evenly and divide it into 9 parts, and roll it round.

(6) Take a piece of dough, roll it into a tongue shape, and spread cranberries once.

(7) Fold the left and right sides in half.

(8) Roll up from bottom to top.

(9) Put it in the oven for secondary proofing (put a bowl of boiling water at the bottom of the oven) (10). After proofing, evenly brush a layer of egg liquid, put it in the preheated oven (upper and lower fire 170 degrees) and bake it for 20 minutes. When the bread is colored, cover it with tin foil in time.

(1 1) out of the oven and enjoy while it is hot.