Materials: high-gluten flour, pumpkin puree, eggs, pure milk, white sugar, yeast, butter, salt, cornstarch, milk powder, black sesame, etc.
1. Cut the pumpkin into small pieces and put them in a steamer
2. Take 105 grams of pumpkin, pour in the milk, and stir into a paste
3. Pour all the ingredients of the bread body except butter into the bucket of the kitchen machine. Yeast avoids salt and sugar, so as not to affect the fermentation
4. Knead out the rough film
5. Add the butter and continue to knead the dough until the glove film is kneaded
6. Smooth out the dough, cover it with cling film and let it rise
7. Make the filling while the dough is fermenting. 500 grams of pumpkin mashed into pumpkin puree, poured into a pot, add milk powder, cornstarch, sugar, butter, and maltose
8. Turn on a small fire and keep stirring, it will be relatively thin at first, and slowly it will form a group, and then put it out for use
9. After the dough is fermented to double in size, poke a small hole in the middle with your hand. If it does not shrink, it means the fermentation is done.
10. Gently tap the exhaust, then divide it into six equal portions
11. The surface is smoothed and rounded
12. Cover with cling film and let stand for 15 minutes
13. Roll out the dough into a large sheet, pressing the edges a little thinner
14. Scoop in about 30 grams of pumpkin puree, wrap it like a bun, and pinch it tightly
15. Flatten it a little, and then cut it into eight equal parts, be careful not to cut it in the middle
16. Put in a baking pan, cover with cling film, and ferment again until doubled in size
17. Sprinkle a layer of egg wash on the surface and black sesame seeds in the middle
18. Put it in the preheated oven, bake at 180 degrees for 15 minutes, and brush with a layer of melted butter, the color will be more beautiful
