Materials:

Dough, pumpkin puree 125 grams, 8 salted egg yolks, 2 grams of salt, 18 grams of sugar, 4 grams of yeast, 290 grams of high-gluten flour,

60 grams of milk, 1 egg, 18 grams of butter, dry starch Grams of inner filling, bean paste.

Steps:

Steam the pumpkin, cooked, use a funnel to deduct the water;

The first fermentation will be kneaded out of the bread gluten, fermentation into two times the size of the can be (if you use a bread machine, the liquid is placed underneath, and then add sugar, salt, egg, flour, and finally the middle of the yeast, because the sugar and the yeast are placed together will affect the fermentation, in the dough after the molding, put the melted butter);

The second fermentation is divided into 8 pieces of dough, and then wake up for 15 minutes (the optimal temperature is 27 to 30, remember to cover with plastic wrap to retain moisture)

The third fermentation to make shapes, wrapping the yolk in bean paste, the dough wrapped in bean paste, you can also make a flower shape, and then ferment for 20 minutes;

The oven is preheated at 180 for 5 minutes, the top layer is 170 and the bottom layer is 165, and a ****kau 18 minutes.