Pumpkin Bean Paste Bread

Pumpkin Bean Paste Bread

1. Take the steamed pumpkin puree, add milk and white sugar to the food processor to make a delicate pumpkin puree

2. Pour into the cook machine or bread machine

3. Add all the ingredients for kneading the dough except butter

4. Start the cook machine and knead the dough smooth for about ten minutes

5. Add butter and knead for another ten minutes

6. Knead to the expansion stage, can pull out the hand mask that is not easy to break

7. Shaping for fermentation

8. Fermented to 2.5 times the size. Dip your fingers in the flour and poke holes in the middle without shrinking. Fermentation is complete.

9. After taking out the air, it is divided into eight rounds and covered with cling film to wake up for a quarter of an hour (about 65g for each dough)

10. Take the dough and roll it round and put on the red bean paste (red bean paste 30g/piece)

11. Wrap it in the same way as a bun, with the mouth facing down

12. Press it slightly and place it in the center of the word line "米"

13. Tuck the line, twist and twist to leave room for secondary fermentation and tie a knot

14. Put everything in the oven, add a bowl of hot water next to it for secondary fermentation, and after the secondary fermentation is completed, it will become a plump pumpkin shape.

15. After the oven is preheated, roast the middle layer on the upper and lower fire at 160 degrees for about 20 minutes

16. Let out a little cool

17. Remove the thread on the bread and use a toothpick to make small pieces to decorate the pumpkin pedicle

18. Pumpkin harvest~