Pumpkin Toast

1. Steam the pumpkin and mash it in a blender.

2. For materials other than butter, put the liquid first and then the powder into the bread maker's inner container, and start a kneading program.

3. Add butter and start another kneading program, after which the thin and tough glove film can be pulled out.

4. Take it out and roll it into a bowl, cover it with plastic wrap and let it ferment.

5. Fermented dough.

6. Take out and knead the exhaust, divide into three parts.

7. Roll it into a cow tongue shape.

8. Roll up, cover with plastic wrap, and let it sit for 10 minutes.

9. Roll it out again.

10. Roll up.

11. Prepare everything and put it in a toast mold for secondary fermentation. Place it in the oven and add a basin of hot water next to it.

12. Fermentation until eight or nine tenths full.

13. Brush a layer of milk and sprinkle with crispy crumbs.

14. Place in the preheated oven, lower layer, on top and bottom heat at 175 degrees Celsius, for 35 minutes.

The toast swells very well.

16. Bake the toast and let it cool on the side after demolding.

The bright yellow color also looks very festive.

18. Slice sealed, soft and elastic, with good drawing effect.