Exclusive Pumpkin Toast

Steam the pumpkin in a steamer over high heat for 10 minutes, and set aside.

Put 280g of high-gluten flour, 10g of milk powder, 3g of yeast, 1 egg, and 80g of milk into the mixing bowl.

Add the steamed pumpkin.

Stir with chopsticks until it becomes flaky. Then knead it by hand into a dough, repeatedly kneading for about 10 minutes until a thick membrane forms.

Add 20g of corn oil, then knead for about 10 minutes until a smooth, elastic dough forms.

Cover with plastic wrap and let it rest. There is no specific time for resting; just pay attention and observe.

Proof until doubled in size. Remove, press to release the air, divide into three equal parts, roll into a shape like a cow's tongue, and place into a 450-gram mold.

Proof until it is 80% full. Mine wasn't 80% full, but I felt it was ready, and it was very elastic when lightly pressed.

Place it in the preheated oven and bake at 175°C with both top and bottom heat for 30 minutes.

Finished product. Soft and tasty, full of elasticity. First time, very satisfied.