Exclusive Pumpkin Puff Bun

Peel the pumpkin, cut it into pieces, steam until cooked, then mash into pumpkin puree and wait until it reaches a moderate temperature.

Use 260 grams of pumpkin puree. Then put all the ingredients except the butter into the food processor. Start the mixing program and then mix for 5 minutes.

Add the butter, then continue the mixing program and mix for 5 minutes. You can also knead by hand. It should be stretchable into a membrane.

Then knead it into a dough and put it in a stainless steel bowl. If you don't have a stand mixer, you can knead it by hand, which will take a bit longer, about 10-15 minutes. It will be a bit more laborious. It's okay for foodies to work a little harder.

Cover the pot with a lid and let it ferment until it doubles in size, as shown in the picture. In winter, you need to place the bowl over warm water, or you can put it in the oven. Place a bowl of hot water on the bottom rack of the oven, then close the oven door to ferment.

In about 50 minutes, it can ferment to double its size.

Divide into small dough balls of the same size, cover with a damp cloth or plastic wrap, and let sit for 15-20 minutes.

Knead evenly into long strips and place them into the mold.

Take a piece of aluminum foil, cut it into long strips, place them at both ends of the mold, sift a light layer of low-gluten flour on the surface, and then put it in the oven to ferment for 40 minutes. Place a bowl of boiling water at the bottom of the oven, as this will speed up the fermentation process. Then proceed to bake: bake at 160°C with both top and bottom heat for 30 minutes. Since ovens vary in brand and size, the set temperature and time may also differ. The temperature should not be too high nor too low.

The finished product picture looks really beautiful.

The finished product picture looks really beautiful.