STEP 1/20
Cut the peeled sweet pumpkin into appropriate sizes and place in a heat-resistant bowl.
STEP 2/20
Cover with plastic wrap and make a hole.
STEP 3/20
Heat in the microwave (600w) for 4-5 minutes.
STEP 4/20
Make sure it's cooked!
STEP 5/20
Mash finely when cooked.
STEP 6/20
Dissolve the crushed sweet pumpkin (150g) in milk beforehand.
STEP 7/20
Add all ingredients except butter and knead for 5 minutes with hand or kneader.
STEP 8/20
Add butter and knead gently for another 15 to 20 minutes.
STEP 9/20
First ferment in a warm place (40) for 50 minutes.
STEP 10/20
after the first fermentation
STEP 11/20
Divide it into 2~3 pieces and make it round. Then cover with plastic wrap and let it ferment for 15 minutes.
STEP 12/20
After 15 minutes
STEP 13/20
Roll the dough in one direction.
STEP 14/20
Fold it 1/3 at a time.
STEP 15/20
Place the dough vertically, fold the corners inwards first, and roll it (this way, it doesn't stick out sideways and looks pretty!)
STEP 16/20
Please wrap it up thoroughly.
STEP 17/20
Let it ferment in a warm place (40) for 50 minutes.
STEP 18/20
after the second fermentation
STEP 19/20
Bake at 170 for 25 minutes. (Change the pan direction in the middle to make the color even.)
STEP 20/20
After cooling completely, chop!
Increase or decrease the amount of milk depending on the amount of sweet pumpkin water.