Healthy Whole Wheat Sugar-Free Pumpkin Bread

Overview

For students who want to lose weight and eat bread at the same time, this is easy to learn and looks good.

Add salt, yeast, eggs, and 120 grams of milk to whole wheat flour, knead into a dough, and ferment until doubled in size. Set aside.
While the dough is fermenting, mix the glutinous rice flour, starch and milk evenly, cover with plastic wrap (use a toothpick to poke holes in the plastic wrap) and steam together with the cut pumpkin.
Steam the pumpkin and grind it into pumpkin puree (you can also replace it with purple sweet potato).
Divide the dough and glutinous rice balls into evenly divided portions, one layer of dough, one layer of glutinous rice, and one layer of pumpkin. I also put a glutinous rice ball on it to increase the layering. You can add it or not, and then wrap it up.
After wrapping, continue to ferment until it doubles in size. Brush with water, sprinkle with sesame seeds, and preheat the oven to 180 degrees for 20 minutes.
The finished product is out of the pot.