1. First make the soup, put the water and high-gluten flour needed for the soup in a small pot, stir evenly, and heat on a low heat.
2. It needs to be stirred continuously during the heating process. Heat until the batter appears lines and turn off the heat. The soup will eventually need 100 grams. After cooling, cover with plastic wrap and put it in the refrigerator for 18 hours before use.
3. The pumpkin is steamed and pressed into puree for later use.
4. Put all the ingredients except butter and salt into the chef's machine (including the soup) and stir the dough with chopsticks, then start the chef's machine to knead the dough into a thick film.
5. Add butter and salt, the dough is kneaded out of a film and then rounded for the first fermentation.
6. The dough is twice as large as it is fermented. Dip your fingers into the dry flour and insert a hole.
7. After the dough is vented, it is divided into several equal pieces of small dough and rounded separately.
8. Arrange the rounded dough on the baking tray in turn, put it in the oven, and put a bowl of hot water in the lower layer for secondary fermentation.
9. Slice the ham sausage and decorate it on the second-fermented bread, put it in the preheated oven, and bake at 160°C for 25 minutes.
10. Let the bread cool after it is out of the oven, and draw the eyes and mouth with a chocolate pen.
11. The soft Anpanman is squeezed and squeezed, isn't it cute?
Tips:1*Oven temperature is for reference only, adjust the temperature and time according to your own oven temperament.
2*The water absorption rate of various brands of flour is different. Pay attention to the state of the dough during the kneading process.
3*Do not cut the ham sausage too thinly to avoid curling during the baking process.
4*The tin foil should be covered when the bread is colored deep in the baking process.
