Pumpkin Bean Paste Bread
1.
Cut the pumpkin into thin slices and put it in a container with a lid. Heat it in a microwave oven on high heat for about 6 minutes, depending on the amount to determine the time. Use a spoon to make a puree or use a cook to make a puree, take 150 grams for later use.
2.
In the formula, other ingredients except butter are put into the inner bucket of the bread machine in the order of liquid, sugar and powder, and the salt and yeast are separated. Start the kneading program. (Put it in with corn oil)
3.
Knead the dough for 10 minutes and add softened butter
4.
Continue to knead to complete state
5.
The dough undergoes basic fermentation for about 1 hour to 2 times the size
6.
Use a rolling pin to roll out the dough, fold it in 3 folds, and roll it out again, and roll it out 3-4 times.
7.
Divide into 16 equal parts, about 48 grams per dose, rounded.
8.
After all rounding, cover with plastic wrap and relax for about 15-20 minutes
9.
Wrap the bean paste stuffing
10.
Close the mouth and press down
11.
First cut into four symmetrically, not too deep.
12.
Cut each one again and it's OK!
13.
Put them into two baking pans after shaping
14.
Put it in a warm and humid place and ferment again to double its size. For the second shot, I put it in the oven, turn on the fermentation gear, and put a large bowl of hot water at the bottom.
15.
Take out the bakeware and hot water when it is done, and preheat the oven. Brush the surface of the bread dough with egg liquid and sprinkle with sesame seeds.
16.
Put it in the preheated oven, heat up to 170 degrees and lower the heat to 160 degrees and bake for 18 minutes.
17.
The first plate is out and put on the net to let cool.
18.
After all are baked!
19.
Sealed and stored at room temperature
20.
Sweet and soft, very delicious!
Tips:
Pumpkin puree can be prepared in a batch and frozen and preserved. It is very convenient to use and take, and it is delicious to make bread and cakes. Haha, I make one big pumpkin at a time.
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