1. Try to buy an old pumpkin with a darker red color and peel it
2. Cut into pieces and put in a stainless steel basket
3. Put it in a pressure cooker and wait for the steaming process to leak the excess water from the pumpkin
4. Steam for 10 minutes
5. After steaming, take it out and stir the pumpkin into puree with a rolling pin. The pumpkin will produce water during the stirring process. Remember to stir as finely as possible. You can pour out the excess water.
6. Reserve half of the pumpkin puree, not all of it in the flour. 250 grams of flour, 15 grams of milk powder, 40 grams of sugar, 3 grams of yeast. Mix 1 gram of salt and 1 egg to form a basic dough (this time I use pumpkin puree all the time, because pumpkin puree itself has a lot of water, so I didn’t add water)
7. Brush the sides of the bread bucket with oil, put the basic dough into the bread bucket to start the kneading function, and visually check the softness of the dough. If the dough sticks to the bread bucket and the dough is too soft, add a small amount of dry flour, like your hands Use the bread machine and the wall of the noodle bucket to be clean and non-sticky. You can pause and press the dough with your hand, and continue to knead the dough when it feels soft and hard.
8. After mixing the dough for 10 minutes, add edible oil. You can add the dough in batches and check the glove film after a procedure. The dough will stop when the glove film is out.
9. Touch a small amount of oil in the fresh-keeping bag to prevent sticking. Take the dough out of the bread bucket and put it in the fresh-keeping bag. Tighten the bag and put it in the refrigerator overnight.
10. The next day, the dough bag from the refrigerator was bulging, and the dough was fermented.
11. Exhaust the dough, divide into 6 equal parts, and relax for 10 minutes,
12. Round, one by one by hand.
13. Relax again for 10 minutes
14. The white rope used to make rice dumplings is placed in a rice shape,
15. Put the rounded dough in the middle of the rice-shaped intersection
16. Tuck the 8 ropes separately and tie them tightly. Remember not to tie them too tightly. Reserve a space for fermentation. Put the finished bread on the baking tray and put it in the oven for natural secondary fermentation. One hour
17. This is fermented bread, evenly brushed with a thin layer of egg liquid,
18. Preheat the oven for 5 minutes, heat up to 150 degrees, lower the heat to 140 degrees, and bake for 20 minutes. Cover with tin foil for the next 5 minutes to prevent the color of the bread crust from being unsightly. Remove the tin foil for the last 2 minutes. It is best to stay by the oven for a few minutes to observe the color of the bread in time. The color is in place, immediately take out the bread to cool
19. The bread just came out. The coloring is just right! The colors are so beautiful! After letting cool, cut off the rope on both sides of the bread, and slowly pull out the rope on the side. Don't damage the skin of the bread, which will affect the appearance! ,
20. Insert small biscuit sticks into the middle of the bread to make pumpkin stalks. Does it look like a small pumpkin?
21. You can also plug it in with oranges!
22. Finished product
Tips:The color of pumpkin bread is crucial! The color is determined by the temperature of the oven, so baking is the most important! Adjust the heat of the oven appropriately according to the heat of your own oven. In the next few minutes, you need to cover the tin foil, and the last 2 minutes is the key time for the bread coloring! Be a good person and don't leave!
