Light Cream Pumpkin Meal Pack
1.
100 grams of pumpkin, steamed in water.
2.
After steaming, add 60 grams of sugar and press it into pumpkin puree while it is hot.
3.
To make the liquid seed, 50g of warm water+1g of yeast is dissolved, pour in 50g of bread flour, stir well, and put in the refrigerator overnight. This was prepared the night before.
4.
250 grams of bread flour, 50 grams of animal whipped cream, 2 grams of salt, pumpkin puree and the liquid materials from the previous step are mixed, stirred into a flocculent shape, and then 2 grams of dry yeast are added to knead the dough. After forming a dough, add 40 grams of butter, knead out a thick film, and let it stand for fermentation. (The steamed pumpkin puree contains a lot of water, so the reserved milk and eggs are not used. The amount of liquid in this step needs to be adjusted according to the actual situation)
5.
Fermented to double the size.
6.
Take out the fermented dough and knead it evenly, add a little dried cranberry, and divide it into equal portions.
7.
Knead it round and put it in the oven for secondary fermentation.
8.
After the second fermentation, the surface is brushed with sugar water and sprinkled with black sesame seeds. At this time, preheat the oven to 160 degrees.
9.
Put it into the middle and lower level of the oven at 160 degrees for about 15 minutes.
10.
The bread with pumpkin puree is extraordinarily beautiful!
