2. Wrap the plate with plastic wrap, stick a few small holes in it with a toothpick, put it in the microwave for 5 minutes, and pierce it easily with chopsticks.
3. Take out the heated pumpkin and remove the pumpkin skin while it is hot.
4. Take a big bowl, put a sieve on it, and crush all pumpkins with a rubber scraper.
5. After crushing, you will see pumpkin puree on the back of the screen and scrape it off with a scraper.
6. Cool the ground pumpkin paste for later use.
7. Pumpkin bag making: add butter to knead the dough to the swelling stage, add drained raisins and knead well.
8. Ferment in a warm place. After fermentation, the dough fermentation time is about 65438 0 hours to 65438 0.5 hours.
9. The fermented dough is vented first, then divided into 60g, rounded and relaxed for about15min.
10. Take a loose dough and roll it into an oval shape.
1 1. Turn it over and put it horizontally, and roll it from top to bottom along the long side.
12. Roll into a roll and rub it into long strips.
13. After kneading, put the long dough in the picture with the long side on it.
14. According to the example in the figure, the upper part is turned over and pressed under the lower part.
15. Pick up the longer end.
16. Put it in the hole above and wrap it in plastic.
17. Closing effect.
18. Put it in a baking tray and put it in a warm and humid place for final fermentation. I put it on the top of the oven, put 2 bowls of boiling water on the bottom, and close the oven door. Fermentation is completed in about 40 minutes.
19. It can be fermented about twice, and finally fermented.
20. After the fermentation, put the middle layer into a preheating oven15min, and paint the surface.
2 1. Tear the middle tissue of bread.