Halloween Pumpkin Bread
by Miss Yang
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Chinese method: add yeast powder and pumpkin juice to the basin to dissolve
2. Then add high-powder, milk powder, and salt in sequence, stir well, knead into a ball, and cover it in the fresh-keeping box.
3. Low-temperature fermentation in the refrigerator freezer for more than 15 hours to double the size, medium-grade dough
4. After adding yeast powder, egg liquid, high powder, milk powder, water, sugar, salt and other main dough materials in the basin, tear the medium dough into pieces and add them to the basin.
5. Stir in the cook machine at a slow speed until the gluten is formed
6. Add softened butter
7. Then stir at a slow speed to the fully expanded stage where a large film can be pulled out
8. Into a smooth ball and put it in a container
9. Sent to twice the size
10. Take out the dried dough, cut into a small ball, add colorful juice, a little high powder and knead into a ball to make a pumpkin pedicle
11. The rest of the dough is divided by weight, reunited and loose
12. The loose pumpkin dough is kneaded into thin round pieces on the thick side in the middle, wrapped in bean paste, pinched tightly, and closed down, and the texture is pressed out with a scraper. It can also be pressed after the final fermentation is completed.
13. Brush the water, paste the sculpted pedicle
14. The bread embryos are arranged in the baking tray, and the oven is finally fermented. A bowl of boiling water must be placed in the oven in advance to create a humid and warm fermentation environment.
15. Spray water on the spread bread dough, put it in the preheated oven, 180°, bake for 20 minutes
16. Take out the baked bread and let it cool, then use chocolate sauce to draw eyes, ears, nose and mouth.
Tips:After the bread is pressed, the fermentation will swell, and it must be pressed again before being put in the oven.
