Pumpkin Bread

Name: Pumpkin Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 185g Pumpkin puree; 300g Arowana bread with wheat flour; 65g, Egg liquid; 4g High sugar tolerant yeast powder; 30g Sugar; Some Red bean paste; 8 capsules raisin

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Autumn is the harvest season, and it is also the golden season. Seasonal ingredients are taken according to the season, so yellow food will often appear on my table. Pumpkin is one of them. Pumpkin has high water content, attractive golden color and sweet taste. It is very good for making porridge and steaming. It is a favorite ingredient of many people. But I especially like to knead the noodles after steaming the pumpkin, making bread, steamed buns, enriching the taste and nutrition of the noodles, and also being able to make many different shapes, attracting two children in my family.

I steamed the pumpkin and took the pumpkin puree and kneaded the dough to make pumpkin bread. The two children in the family were so happy. They said that the pumpkin bread made by my mother is better than real pumpkins, although I don’t think the shape is good enough. But watching the children eat happily, I also have a sense of accomplishment.

This pumpkin bread doesn’t use a little water. It is purely kneaded with pumpkin puree, added with some milk powder to help increase the milk flavor, and it also contains the bean paste filling that children love. The shape is made according to the shape of a round pumpkin, which is a bit fake. It feels that the shape is cute and it can naturally attract the attention of children.

This pumpkin bread is not only attractive in shape, but also has good therapeutic effects on the pumpkin itself. Many friends know that pumpkin has the functions of detoxification and beauty, strengthening the body, invigorating the spleen and stomach, promoting sleep, and enhancing immunity. The price is not expensive, and it is suitable for large groups. Some people often consume it.

As for the preparation of pumpkin bread, it is not very complicated. Share the recipe and detailed production process. If you are interested, come and see it too!

Ingredients

Pumpkin Bread

1. Prepare all the ingredients for making pumpkin bread. The pumpkin needs to be cut into small pieces in advance and steamed in the pot;

2. Put the steamed pumpkin in the mixing bowl, use chopsticks to mix it into a puree, then beat in an egg, and mix well;

3. Pour sugar, milk powder, and high-gluten wheat flour into the pumpkin puree one by one;

4. Finally, put in the high-sugar-tolerant yeast powder, remember that the high-sugar-tolerant yeast powder is used to make the bread;

5. Install the mixing bowl on the cook machine, first use the first gear to mix the ingredients in the bowl into a dough, then use the second gear to stir for 1-2 minutes, and finally use the third gear to stir the dough until it is soft and smooth, because the water content of the pumpkin puree is different. The water absorption of flour is also different. The amount of pumpkin puree and high-gluten flour in my recipe needs to be slightly adjusted according to the condition of the kneading. At the beginning of the kneading, the dough should be soft and sticky. After constant mixing, The dough will become smoother and smoother, and the surrounding area of the mixing bowl will be smooth and clean;

6. Because there is no oil in the recipe, and the small bread does not need to be kneaded to a special film state, just take a piece of dough and pull out a thinner complete film;

7. After the dough is rounded, you put it in a small bowl, cover it with plastic wrap, and let the dough rise 2 or 2.5 times larger;

8. The fermented dough has obviously grown a lot, but when touched lightly, the dough is elastic and won't collapse even if you poke a hole with your fingers;

9. Put the fermented dough on the kneading mat, vent and knead evenly into 8 small doughs, knead them separately, cover with plastic wrap and let stand for 15 minutes;

10. When the dough is standing still, you can roll the bean paste filling into 8 small balls for later use; after the dough is set aside, ventilate and knead well, and use a rolling pin to roll it into a small thick cake, the size of which can cover the bean paste filling, put the bean paste Put the fillings in the middle of the pie;

11. The dough cake wraps the bean paste stuffing, the mouth is down, and the smooth side is up, making it look like a bean paste bun;

12. Take four thick white cotton threads, which I use here are the thick cotton threads used to sew quilts at home, cross them into a rice shape;

13. Put a bean paste bun in the middle of the word "rice", and insert a raisin as a pumpkin pedicle on the bean paste bun, and then lift the surrounding cotton thread to form a net bag shape;

14. Tie the cotton thread on the top of the bean paste bun, because the bread will continue to ferment, so leave the thread looser to leave room for the bread to ferment;

15. Put the bread embryos in a warm and humid place, let stand for 20-30 minutes, and see that the dough is fully fermented, preheat the oven at 150 degrees, put the bread in the oven at 150 degrees, and bake for 30 minutes;

16. I use a blast oven here. There are no upper and lower pipes, so you can put it in a random position. The color of the baked is closer to the real pumpkin. If it is an ordinary home open-hearth oven, it is recommended to put it in the middle of the oven. Brush a layer of egg yolk water before baking the bread. It will be more shiny, and you don’t need to brush it;

17. After the bread is baked, you need to take it out in time and put it on the drying net to dissipate heat. The pumpkin bread is out of the oven. The color is good, the surface is golden, and it has a sweet pumpkin smell. I really want to eat it quickly. But I can bear it, but the Erbao I was watching next to me couldn't help it anymore, so I grabbed one and started eating it when it was a little bit colder, and said as I ate: Mom, this bread is delicious!

18. Isn’t it right? No water or oil is added. The bread made by kneading pumpkin puree and eggs will not taste bad even if it is not done well. I like to make pasta, probably because the dough has good shaping power and can make many changes according to my own mind, making it not only delicious, but also more fun. Let’s compare it with a real pumpkin, right? Does it look alike?

Tips:
[Mom has something to say]:
▲The pumpkin puree in this recipe has different water content due to different pumpkins, so you need to reserve a part of the pumpkin puree when making the ingredients, and decide whether to add it according to the softness of the dough;

▲The flour for making Nanbao bread requires high-gluten wheat flour for bread. The Arowana high-gluten wheat flour in this recipe is made from 100% imported wheat. It has better water absorption than domestic high-gluten flour and has a better flour quality. Relatively delicate, soft taste, easy to draw silk, very good for making small bread or toast;

▲The yeast powder used in the manufacture of bread needs high-sugar-tolerant yeast powder. The selection and amount of yeast also have a great influence on the finished bread;

▲Because of the slight temperature difference between different ovens, you need to adjust the baking temperature according to the characteristics of your own oven during baking to ensure successful baking.