Pumpkin Garland Bag

Overview

Pumpkin wreath buns, with pumpkin filling added, make the bread sweeter and more delicious.

Put the dough ingredients except butter together and start the dough mixing process.
Knead until the surface of the dough is smooth and thick wax can be drawn out, add butter and continue kneading.
Knead out the glove film.
Roll the dough into a ball and ferment.
Let the dough double in size.
Take out the dough, deflate it, roll it into a round ball and let it rest for 15 minutes.
Roll the dough into a rectangle and spread pumpkin filling on about two-thirds of the surface.
Fold the non-stuffed part inwards.
Fold the last part over and place in the refrigerator for 30 minutes.
Roll out the dough and cut into strips.
Take three strips and twist them into a garland.
Place the dough on the baking sheet for final fermentation. After the fermentation is completed, brush the surface of the dough with egg wash and sprinkle an appropriate amount of crispy chips. Preheat the oven to 180 degrees and bake for 15 minutes.
Pumpkin filling method: 300g pumpkin, 45g caster sugar, 45g butter. Peel the pumpkin, slice it, and steam it in a steamer.

$Pumpkin Garland Bag step 13$
Add fine sugar to the pumpkin and mix evenly.
Place in a wok over medium heat and stir slowly.
After the filling thickens, add butter, stir-fry over low heat until smooth.