Name: #aca Fourth Session Baking Contest# Making Pornographic Pumpkin Scented Garland Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g butter; 3g yeast; 2.5g salt; 300g High-gluten flour; Around 140g Pumpkin puree; 70g milk; 50g Caster sugar; 40g Egg liquid; Some Black tahini; Some (can not be put) Caster sugar (stuffing)

#aca Fourth Session Baking Contest# Making Pornographic Pumpkin Scented Garland Bread

1. Wash the pumpkin and cut into pieces, steam it on high heat for 20 minutes, let it cool and remove the heart, take about 140g and add 70g milk with a wall breaker to beat evenly into a puree (each brand of flour has different water absorption properties, so reserve liquid);

2. Pour into the cooker’s tank, add 3g of yeast and stir with chopsticks for a few minutes (or press the pumpkin to puree and mix with the main dough material except butter, knead it into a smooth dough and then add butter, according to personal preference. !);

3. Add 300g of high-gluten flour, 40g of egg liquid and 50g of fine sugar, and start the kneading program of the chef's machine;

4. After kneading the dough, add 2g of salt and continue to knead the dough until it is smooth;

5. Add 25g of butter and continue to start the kneading program;

6. Knead the dough to the expansion stage (no need to knead out the glove mold);

7. Use a rolling pin to roll into a rectangular piece of 50 cm X 35 cm;

8. Spread a layer of black sesame paste evenly;

9. Roll it into a long tube, spread it with greased paper, and cut it along the length with a knife;

10. Cut side up, weave into twists, and put in a baking tray;

11. Cover with plastic wrap and ferment to no more than twice the size (I fermented directly at room temperature in this hot weather);

12. Put it in the middle layer of the preheated 180 degree oven, and bake for about 25 minutes;

13. Finished picture

14. Finished picture

15. Finished picture

16. Finished picture

Tips:
1) The preparation process of the recipe uses a single fermentation. If you are used to the second fermentation, there is no problem. 2) The saving habit developed since childhood, the pumpkin skin was not willing to throw it away. It was muddled with a wall-breaking machine and kneaded into the dough. Although it is granular, it does not affect the finished product at all. 3) For the filling, I directly used tahini. If you like the sweetness, you can add some white sugar to the tahini and mix well to make the filling. 4) The temperature of the oven is adjusted according to the temperament of the oven.