Accessories: high-gluten flour150g, yeast 3g, milk 50g, sugar10g, pumpkin puree 80g, red bean paste 5g and warm water 5g.
1, fermented dough (80g medium gluten flour, 3g yeast and10g sugar are fermented overnight with warm water and covered with dough), pumpkin, peeled, seeded, cleaned, covered with plastic wrap, heated and steamed in a microwave oven, then ground into mud with a spoon, and high gluten flour, corn oil, sugar, yeast and milk are weighed and prepared.
2. Except the fermented dough, all the materials are put into the bread barrel.
3. Then pour in the fermented dough.
4. Put into the bread machine, set the program, and mix the dough for 30 minutes.
5. Take it out and rub it on the panel.
6. Squeeze and knead several faces.
7. Roll it into a bag with a rolling pin and put it in the bean paste.
8, wrapped like a steamed stuffed bun, pinched and sealed.
9. Put the pattern into an eight-inch movable bottom mold, coat the surface with a thin layer of honey solution (add 5g honey to the remaining milk in the ingredients and mix well), and sprinkle with a little white sesame seeds.
10, covered with plastic wrap, and put into a fermentation box, and the fermentation setting is 38 degrees to 2-3 times larger, about half an hour.
1 1, and ferment until nine minutes are full.
12, put it in an oven preheated to 170℃, bake it up and down for 25-30 minutes, and tie it with a tooth needle to prove it is cooked, otherwise, tie it up and pull it out and continue baking it in the oven until it is cooked.
13, take out and cool at room temperature.
14, finished products