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1
Steam the pumpkin and puree it in a food processor. -
2
Put the ingredients except butter into the bread machine first, liquid and then powder, and start a kneading program. -
3
Put in butter and start a kneading process. At the end, a thin and tough glove film can be pulled out. -
4
Take it out and round it into a bowl, cover it with plastic wrap and let it ferment. -
5
Fermented dough. -
6
Take out, massage and deflate, and divide into three parts. -
7
Roll into ox tongue shape. -
8
Roll up, cover with plastic wrap and leave to rise for 10 minutes. -
9
Roll it out again. -
10
Roll up. -
11
Prepare everything, put it in a toast mold for secondary fermentation, put it in the oven, and add a basin of hot water next to it. -
12
Ferment until eight or nine minutes full. -
13
Brush with a layer of milk and sprinkle with puff pastry. -
14
Place in the preheated oven, lower rack, heat up and down to 175 degrees for 35 minutes. -
15
The toast puffed up nicely. 
16
After baking the toast, unmold it and place it on its side to cool.-
17
The bright yellow color also looks very festive. -
18
The slices are sealed, soft and elastic, and the drawing effect is also good.
Tips
1. Pumpkin puree has different humidity, so the dosage may be increased or decreased as appropriate.
2. The baking time and temperature should be operated according to the actual conditions of each oven.