1. Make pumpkin puree one day in advance: peel the pumpkin, remove the seeds, and steam it over water.
2. After the pumpkin is steamed, mash it into a puree, add milk and sugar to taste, and put it in the refrigerator.
3. Weigh the wheat flour, rice flour, barley green juice powder, sugar, and refined salt, mix well.
4. Weigh the yeast powder and water and stir to dissolve it.
5. Add yeast liquid to the mixed flour to make it completely absorbed by the flour.
6. Then add the water for kneading the dough to the flour several times to knead it into a smooth dough.
7. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.
8. After the first fermentation, the dough expands to twice its size.
9. Divide the dough into 12 small dough pieces and let stand for 15 minutes.
10. Roll out the small dough into a round dough with a thicker center and thin edges.
11. Wrap in pumpkin puree and marshmallows to form a ball.
12. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.
13. After the second fermentation is over, sprinkle the dry wheat flour evenly with a sieve, and use a blade to make the incision you like.
14. At the same time, preheat the oven in advance: 200 degrees, 10 minutes; after preheating, pour 50g of water (outside the recipe) into the bottom empty baking pan of the oven; place the baking pan with the dough and start baking: 200 degrees, Heat up and down for 15 minutes; then adjust the temperature to 210 degrees and continue to bake for 4 minutes.
15. After the bread comes out of the oven, take it out and let it cool naturally.
16. Pink: purple sweet potato powder, 8g.
17. Yellow: pumpkin powder, 25g.
18. Watermelon Red: Red yeast rice powder, 3g, carrot powder, 5g, pumpkin powder, 10g.
19. 48 🎃➕marshmallows💥 buns, I hope the children will like them💕.
Tips:If you want to make black, it is recommended to add bamboo charcoal powder, 3g.
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