Pumpkin Bagel

Name: Pumpkin Bagel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 210g Main dough (high flour); 90g (Main dough) Low flour; 96g (Main dough) Fine sugar; 7.5g Main dough-salt; 24g (Main dough) Milk powder; 60g Main dough-egg liquid; 54g Main dough (water); 25g (Main dough) Butter; 210g (Medium type) High powder; 90g (Medium type) Low powder; 30g (Medium) Fine sugar; 6g (Chinese) Yeast; 240g (Medium species) Clear water; 50g (Ingredients) Cranberry

by Maggie

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This bread is a recipe for old bread. Old-fashioned bread is fermented at low temperature for a long time. The finished product is very soft, slightly sour with fermentation, and full of flavor!
The mold is a 10-inch pumpkin mold made by Xuechu, so it is named Pumpkin Bagel

Pumpkin Bagel

1. Mix the ingredients in the starter, refrigerate and ferment until it swells and then falls back, and the inside is honeycomb-shaped. (Cold fermentation for about 4 hours, normal temperature fermentation for about 2 hours)

2. Put all the ingredients in the starter and the main dough except butter into the bread machine, and run an IMIX program

3. After the end, add softened butter, run an IMIX program, and then add chopped cranberries 5 minutes before the end of the program

4. Ferment in the bread machine for one hour, after the end, take out and divide into three equal parts, knead and exhaust, cover with plastic wrap and let stand for 10 minutes

5. Roll the dough separately into strips

6. Connect one end of the three pieces of dough, braid them, and connect the ends

7. Put the bread braids into the pumpkin mold, cover with plastic wrap and ferment for 30 minutes

8. After the fermentation is finished, brush the egg liquid on the surface, put it into the preheated oven, and heat up and down at 180℃ for about 30 minutes