Pumpkins are delicious, how to make them delicious. Make it a hoe and eat it.
10 g of fine granulated sugar, 10 g of whole milk powder, 1 teaspoon of dry yeast, hydrated with the formula, pour 240 g of flour and 10 g of cocoa powder, add the remaining water, and make a smooth dough.
Cut the pumpkin into small pieces, steam it or put it in a microwave oven, stir it with chopsticks and put it into a lukewarm.
10 grams of fine sugar, 10 grams of whole milk powder, a small spoonful of dry yeast, put it in the pumpkin puree, mix well, and into the flour, into a soft dough.
Put it in a warm place for fermentation, 40 to 60 minutes. The dough is expanded 1.5 times to 2 times.
Fermented dough, vent, simmer for 5 minutes. Open into a piece. Brush the face with water.
Cover the cocoa dough. I want to wrap the cocoa outside, so brush the water on the pumpkin.
The dough piece is rolled up, slightly tightened, and cut into a taro embryo.饧 10 minutes. Cool water pot, steam, and steam for 15 minutes on medium heat.
The water content of the pumpkin is different, there is no way to quantify, add a little less at a time, slowly adjust the dough to the appropriate hardness. You can add pumpkin puree to the flour or add flour to the pumpkin puree. See what you like.