Pumpkin Red Bean Paste Toast

Mix all the ingredients except for the butter and salt until a rough dough forms, then add the butter and salt.

After adding the butter, whip until a silky film forms; the exit temperature of the bowl should not exceed 28°C.

Spray a layer of film.

Then knead into a ball for the first proofing.

After fermenting for 1 hour, divide into three parts; this is the amount I use for three 450-gram loaves of bread.

Roll it into a large sheet and vent the air.

Place the red bean paste filling and spread it evenly as shown in the picture.

Fold down the top, cut into small strips, and roll up from one end.

Roll it up as shown in the picture.

Place into the 450 mold, allow to proof a second time.

Let it proof until about 70-80% full, brush with egg wash, and sprinkle pumpkin seeds for decoration.

Bake in the oven at 180℃ on a flat tray for 30 minutes (every oven is different, adjust the temperature and time according to your own oven).