1. All the bread ingredients are ready
2. Put the pumpkin paste and sugar into the bread bucket first, then pour the flour and yeast
3. After the dough is kneaded and formed, add softened butter and continue kneading
4. Wait until the dough can gently pull out the transparent film
5. The dough is rounded and placed in a bucket for basic fermentation. A damp cloth can be covered on the bucket to prevent the dough from drying out
6. When the dough is 2.5 times its original size, dip your fingers in the flour and poke holes in the top of the dough without collapsing or shrinking. Fermentation is successful.
7. Take out the dough, put it on the kneading mat, and then use a scraper to divide it into more than ten pieces of different sizes and let it rest for 5 minutes.
8. Take a small piece of dough and pat it into a small cake with your hands. Put an appropriate amount of red bean paste in the middle. Because the dough is very soft, you can put a little corn oil on your hands to prevent sticking
9. Dough seal
10. Roll the dough in a milk bowl and put it in a non-stick baking tin
11. The other doughs are processed in sequence, and after putting them in the baking mold, sprinkle a few red grains sporadically on them, which can adjust the taste, increase the flavor, and make the finished bean paste dough easy to separate
12. After the remaining dough is processed, put it in a baking tin, which looks like 6 points full of about two or three layers, and the extra dough is placed in a small 4-inch baking tin.
13. Put it in the oven for clean fermentation. Put a bowl of water in the oven to increase the humidity. When the dough is twice as big, take it out and brush the surface with a layer of milk; the oven starts to preheat 180 degrees
14. Put the bread and the baking tin into the lower layer of the preheated oven, 180 degrees, 25-30 minutes, when the bread in the small baking tin is mature, it can be taken out in advance; when the surface color is satisfactory, a layer of tin foil can be added
15. After the bread comes out of the oven, it will be buckled out immediately, let it cool on the drying rack and put it in a bag for storage
16. Golden Pumpkin Bean Paste Bread
17. This little one is also very cute
18. Sweet red bean paste
Tips:Pumpkin paste is cooked by using a microwave oven to "ding" the pumpkin pieces, then add a small amount of water and use a food processor to make a paste, so it is very thick, so the flour in the formula is 260 grams, while the pumpkin paste has reached 210 grams. Therefore, the specific amount of pumpkin paste depends on the water absorption of the flour and the thickness of the pumpkin paste. It is best not to put it all in at a time, and reserve a small part; the dough is divided into different sizes, and the amount of bean paste should also vary. Adjust according to the size of the dough; if the dough is too sticky, you can apply a layer of vegetable oil on your hands, which is very easy to operate; each dough is coated with a layer of milk, because the finished product is considered to be divided into one when making A small ball, easy to take and eat, if you want a more complete bean paste bun, it is recommended to wrap a layer of butter, which can layer well and increase the flavor; the baking time and temperature should be adjusted according to your own oven.
