1.
Dough ingredients: 200 grams of bread flour, 38 grams of hot seeds, 80 grams of pumpkin puree, 50 grams of milk, 2.5 grams of yeast, 25 grams of sugar, 20 grams of butter, 6 grams of milk powder, 25 grams of whole egg liquid.
Custard filling ingredients: 40 grams of coconut cream, 2 eggs, 2 egg yolks, 40 grams of milk powder, 80 grams of milk, 40 grams of corn starch, 50 grams of cheese, 50 grams of sugar, 40 grams of condensed milk.
Ironing materials: 20 grams of boiling water, 20 grams of bread flour, 32 cotton threads, about 25cm in length
Take 20 grams of flour
2. Add 20 grams of boiling water and mix thoroughly to form a dough. Store in the refrigerator in an airtight manner.
3.
The pumpkin is peeled, steamed and pressed into puree to cool.
Put all the dough ingredients except butter into the bread machine and knead the paper for 15 minutes until the thick film can be opened.
4. Add butter and knead until it pulls out a tough and unbreakable film, seal and ferment
5.
Use the fermentation time to make custard fillings. It can also be prepared in advance and kept in the refrigerator.
Put all the custard ingredients in the pot and mix well
6. Mix while heating
7. Stir continuously until the liquid has solidified, then leave the heat to continue stirring for one minute. Store in the refrigerator in an airtight manner.
8. The dough is sealed and fermented to twice its size.
9. Take out the dough and let it out
10. Divide into 8 portions. Wake up for 15 minutes.
11. Take out the custard filling, divide into 8 portions and round.
12.
Soak the cotton thread and squeeze it dry, soak a little oil, remove it and squeeze it.
Pack the dough with custard and pinch tightly.
13. Lay out the cotton thread in a rice shape and put the bread dough on top
14. Lift up all the rope ends
15. Knot and leave a gap of about 1cm between the knot and the dough. Reserve space for fermentation, but it should not be too large, because the pattern will not be obvious. Don't ask me how I know it, just look at the photos.
16. Put it in the baking tray
17.
Fermented to 1.5 times larger.
Preheat the oven up and down at 190 degrees. Put the baking tray in the middle of the preheated oven, lower the temperature to 180 degrees, and bake for 20 minutes. Bake for 15 minutes. If the color is too heavy, you can cover it with tin foil.
18.
After roasting, take it out immediately and put it on the net to cool naturally.
Bread can't be eaten while it's hot, it can be kept frozen if it's not finished. Just defrost and bake before eating.
