Pumpkin puree stuffed bread cup

1. Cut the pumpkin into pieces and steam it in a pot until cooked. Use chopsticks to poke it through and it's done.

2. Peel and stir with chopsticks to make a paste, then let it cool and set aside.

3. Weigh the required ingredients separately for later use. (Butter melted in advance)

4. Sift the flour into a bowl.

5. Add all ingredients, yeast powder, and salt.

6. Stir a few times and add salt (it is said that salt can easily make yeast powder lose its activity, so avoid direct contact).

7. Rub the dough like clothes, smooth it out, cut a piece and unfold it until it can pull out a thick film.

8. Cover with a safety film and ferment twice as much in a warm place.

9. Stick some flour on the dough with your fingers, make holes in the dough, and if the holes do not retract, it will be ready.

10. Filling: Pork floss, sausage, white sesame, scallions, carrots. (Add a little oil to the wok and stir fry a few times for better flavor, and carrots are also more nutritious). (You can also replace it according to your preference)

11. After the dough is deflated, divide it into small balls of about 40 grams each, roll them out, put the filling on top, and wrap them up.

12. Take another small piece, roll out a thin sheet, cut it into a circle, rub a small ball, stick a little water in the middle.

13. Use a bamboo stick to press out several patterns and make a small lid.

14. Seal downwards and place it in a baking tray lined with oil paper. Preheat the oven in advance at a temperature of 170 degrees Celsius and bake for 20 minutes. Take out the small lid slightly colored in advance.

After baking and letting it cool for a while, cut off the top and squeeze in tomato sauce. The pumpkin bread cup filled with filling adds a different scenery to your dining table~~~

16. Finished product drawings. Bring delicious homemade food to your family~~~

17. Finished product drawings.