1. Gourd Bread Ingredients
2. Peel the Nansha and cut into thin slices;
3. Put it in the Depu steamer and select the vegetable mode to steam for about 25 minutes until the pumpkin puree, and let cool for later use;
4. Pour high-gluten flour, sugar and yeast into a mixing vessel and mix well;
5. Put the pumpkin meat, eggs, water and condensed milk in sequence and mix and evenly;
6. Change to rapid whipping until the surface of the dough is smooth and the rough film can be pulled out, stop the machine, add butter and salt, and stir at medium speed;
7. Until the surface of the dough is smooth and delicate, the transparent film can be pulled out;
8. Take out the dough and let it be about 1.5 times bigger for 1 hour;
9. Divide the dough into a small dough of 100g, and pack an appropriate amount of taro filling;
10. Wrap into a circle and pinch the joint. Use a thick string to loosely tie the pumpkin bread into six pieces;
11. After the final proofing for 40 minutes, the bread will become swollen. Tighten the string tightly in the bread dough;
12. Put it into the preheated Depp oven, fast heat 175 degrees, and bake for 20 minutes;
Tips:Pumpkin must be peeled and steamed thoroughly, otherwise there will be particles that will affect the taste;
The rope used for tying the pumpkin must be resistant to high temperature, preferably with thick twine;
