Dough (4 pieces can be made/each piece is about 80g): 90g of high-gluten flour, 90g of whole wheat flour, pumpkin puree 1 10g, 30g of milk (self-regulating water quantity), 2g of salt and 2g of yeast.

Stuffing: steam the pumpkin dry (you can add butter, milk powder and sugar to taste).

Exercise:

1. Knead until smooth, divide into 4 doses, cover with plastic wrap, and relax for 10 minute.

2. After relaxation, roll the dough into a rectangle.

3. Three stuffing methods: no stuffing: roll your hands with four fingers except your thumb and press them down; Same as the stuffing-free wrapping method, the middle wrapping is good, the periphery is left blank, and the two sides are pressed; Put it in strips, completely wrap the stuffing tightly, and roll it properly when you roll it down (pay attention to pinch the sides tightly)

4. After all rolled up, cover with plastic wrap to relax 10, and then circle and finalize the design.

5. After setting, cover with plastic wrap and ferment to twice the size (it feels air when picked up).

6. Boil a pot of hot water and blanch both sides of the shelled fruit for 20-30 seconds (don't bubble the boiled water).

7. Preheat the oven for 200 degrees 15 minutes (adjusted according to the temperature of the oven itself).