Pumpkin Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The neighbor gave a Japanese pumpkin. This kind of pumpkin (including pumpkin) is soft, fragrant and sweet, and is very suitable for pastry fillings.
2. Peel the pumpkin, remove the seeds, cut into pieces, and steam well.
3. Take out the steamed pumpkin and let it cool, then roll it into pumpkin puree.
4. Weigh wheat flour, all-purpose flour, milk powder, sugar and refined salt, mix and mix well.
5. Weigh the yeast powder and water and stir to dissolve it.
6. Add yeast liquid to the mixed wheat flour to make it completely absorbed by the wheat flour.
7. Then add the water for the kneading dough to the wheat flour several times, and take half of the pumpkin puree and knead it into a smooth dough.
8. Put the dough in the basin, cover with a slightly damp cloth, and carry out basic fermentation: 1 hour.
9. After the basic fermentation is over, divide the dough into 12 small doughs, cover with a slightly damp cloth, and let stand for 15 minutes.
10. After the rest is over, roll the dough into a slightly thin crust and wrap the other half of the pumpkin puree (add 20g sugar to taste).
11. Put the pumpkin dough filled with pumpkin puree in a baking tray lined with parchment paper, cover with a slightly damp cloth, and carry out the second fermentation: 1 hour and 30 minutes.
12. Beat the eggs into egg liquid for later use.
13. After the second fermentation is over, brush the dough with egg liquid and sprinkle with white sesame seeds.
14. Place another baking pan on the bottom of the oven and preheat the oven to 200 degrees (10 minutes).
15. Before putting the dough in the oven, pour 50ml of water (outside the recipe) into the preheated empty baking pan. Bake at 200 degrees for 15 minutes, then adjust the oven temperature to 230 degrees, and bake for 5 minutes.
16. After the bread comes out of the oven, take it out and let it cool naturally.
17. Because the pumpkin puree is not enough, there is not much filling in the bag.
Tips:This bread has a high water content, so it is much softer than the traditional pure wheat flour baguette after baking.
