Pumpkin Bread

Name: Pumpkin Bread
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wheat flour for bread; 270g Red bean paste; 145g Cooked pumpkin puree; 35g water; 4g salt; 20g White sugar; 3g yeast; 50g Egg liquid; 25g butter; 48 pieces 30 cm cord

by Shimizu Shark's Fin Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Halloween is coming soon. Although Halloween is a Western holiday, you know all kinds of Halloween monsters and pumpkin lanterns from the little picture books of children when they were young. Now shopping malls are also rushing to sell all kinds of Halloween food and toys. , Taking advantage of the public holiday to play dough with the children to bake pumpkin bread, because it is so beautiful and fun, the children prefer to eat early.
Baked pumpkin bread should choose bread flour with good gluten. Because there is a stunned pumpkin shape, the gluten is not good and easy to crack, then all previous efforts will be discarded, so choose the high-gluten flour with high gluten and easy to film. The styling is very simple and can be done with a few strings. The dough for pumpkin bread should be moderately soft and hard, especially when the pumpkin is different from water, and the color must be realistic, so the amount of various ingredients must be mastered. The next step There are detailed and accurate dosages and methods in the recipe to make you a success at the first time.

Pumpkin Bread

1. Prepare the ingredients for making bread.

2. Put the water, eggs, sugar, and salt in the cook machine first, and then pour the bread flour. The amount of water should be adjusted appropriately according to the water absorption of different flours.

3. Cut the pumpkin into small pieces and steam it in the pot first, then remove the skin, take 145g, and mash it with a spoon. Put the pumpkin puree and yeast in and start kneading the dough.

4. Knead until the dough is smooth, check that the dough can pull out a thicker film, put in butter, and continue to knead until the film is pulled out.

5. After the dough is reunited, it starts to ferment.

6. Ferment to double the size.

7. Divide the dough into 2 pieces of 80g, 6 pieces of 60g, and 4 pieces of 35g, reunite and let stand for 10 minutes.

8. Divide the red bean paste into 2 pieces of 35g, 6 pieces of 25g, and 4 pieces of 17g.

9. Take a dough and roll it into a round, and wrap it with red bean paste according to its size. Use a tiger's mouth tightening method to hold the filling tightly and pinch the mouth tightly.

10. For the pumpkin shape, I used string instead of cutting with a knife. I took 4 strings and placed them in a rice shape.

11. Place the bread dough in the middle of the string.

12. Then lift the cord and tie a knot. In this step, check that the cord must be correct, and the finished product will be beautiful. Don't tie the string too tightly, because it will also swell during baking. Put the finished pumpkin embryos into the baking tray for two rounds.

13. After the second shot, if the weather is cold, you can put a bowl of hot water in the oven, turn on the fermentation function, and ferment for 30 minutes. The key step is here. After the second shot, pat it in the middle of the bread embryo to let the bread hold down.

14. Preheat the oven to 170 degrees, put the baking tray in the middle and lower layer, and adjust the oven to 160 degrees for 20 minutes. In the later stage, observe the degree of coloring and pay attention to the tin foil.