Colorful Butternut Pumpkin Bread

Name: Colorful Butternut Pumpkin Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wheat Core Flour; 50g butter; Approximately 7g yeast; About 5g Baking powder; 500g pumpkin; 50g Sugar; 1 piece yolk

by Fallen leaves flying all over the sky

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Yesterday I made a butter cake, and some of the whipped cream was still iced. I bought a pumpkin today to get rid of the cream, and a package of high-gluten bread flour that was unpacked. After work, I started making bread after dinner. Probably. I was in a hurry. The flour was used as Arowana wheat core powder, and the butter was forgotten to mix the noodles. After the second fermentation, I saw that the bread was well developed. Hehe, I can rest assured now, and I won’t do anything after that Need to go to Walmart to buy high-gluten bread flour.

Seeing that there are still chocolate pins in the stock, I took a small bag out to decorate the bread. I like the colorful combination. I wanted to cut a dragon fruit and put the cream into the bread. Finally, I put a few cashews. The size is two babies. They all said it was delicious, the little baby was really awesome, and I ate two at once. Unfortunately, I never eat noodles, so I got addicted to taking pictures."

Ingredients

500g Wheat Core Flour
50g Butter
Approximately 7g Yeast
About 5g Baking Powder
500g Pumpkin
50g Sugar
1 piece Yolk

Colorful Butternut Pumpkin Bread

1. The pumpkin is peeled and steamed in water, and a pound of flour + 10 grams of yeast + 5 grams of baking powder + white sugar. First sieve the powder twice, and then mix the noodles. If the humidity is not enough, you can add a moderate amount of warm water. .

2. The noodles are initially reconciled, add softened butter and mix together

3. Cover the mixed dough with a cloth or insurance film for 30 minutes

4. The proofed dough is about 1.5 times the original

5. Flatten the dough with your hands to exhaust air

6. Divide into several small doughs (size as you like)

7. Take a dough and flatten it with a rolling pin

8. Roll up into a roll from top to bottom, pinch the mouth tightly.

9. Place the baking tray with tin foil, brush with a layer of butter, and place the finished dough with the mouth down, leaving a space in the middle. Perform the second fermentation.

10. Can also be made into a round shape

11. Fermented to 1.5 times the original, the time is determined by the temperature. I put it in the oven for about 30 minutes.

12. Put an egg yolk in a bowl and stir, brush a layer of egg yolk on top of the bread

13. Sprinkle with chocolate pins

14. Put it in a preheated 220 degree oven, bake the middle layer at 200 degrees for 15 minutes, then turn to 180 or 160 degrees to bake until it is colored

15. Take it out while it's hot, cut a knife on the surface of the bread and wait for the bread to cool, then stuff the butter inside, and put some salted cashews on the surface, or better fruit.