Pumpkin Bread Bars

Name: Pumpkin Bread Bars
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 4g yeast; 50g Low-gluten flour; 30g milk powder; 50g egg; 200g Pumpkin puree; 40g milk; 20g Lemon honey; 50g Caster sugar; 3g salt; 30g butter

by 緈ed rice bucket

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

As soon as summer arrives, there are all kinds of laziness, and even a recipe takes several days to complete!
Pumpkin steamed buns, pumpkin bread sticks, pumpkin toast... all kinds of pumpkin pasta. Of course, those who are accustomed to pumpkin love it!
This is a simple version of pumpkin bread. According to your preferences, you can also make cheese pumpkin bread, pork floss pumpkin bread, sausage cheese bread... all kinds of play!
I usually use this original pumpkin bread stick as a breakfast with bacon, eggs, and vegetables, a lazy breakfast that can be done in 10 minutes!

Pumpkin Bread Bars

1. The pumpkin is peeled and seeded and sliced, steamed in a steamer for about 10 minutes, and can be easily inserted with chopsticks! While it's hot, you can add fine sugar to press the pumpkin into puree!

2. Put all the ingredients except butter and salt into the bread machine according to liquid first, then powder, and turn on the MIX button! (Don't add all milk in, different seasons and different flours have different water absorption. Add them as appropriate according to the humidity of the dough behind to prevent the dough from being too wet)

3. Add salt when the dough starts to become glutinous, and continue to knead the dough!

4. Knead the dough until a thick film is formed, add butter softened at room temperature, and then knead until it is fully expanded! (In summer, a toaster usually produces a thick film in 20 minutes per Mix)

5. Ferment to double the size and remove the exhaust!

6. Divide it into about 80 grams per minute and stand still for 15 minutes!

7. Roll into a bread stick as shown in the picture, or make it into a meal bag, in the shape you like! Set it out, ferment at room temperature or in the oven to 1.5 times its size, send it to 180° and bake for about 15 minutes!

8. The skin of this bread is very soft after making it! (Bake two ovens, the time is also set to the time of two ovens, the first oven is not watched, the skin is a bit over, but it does not affect the food at all)

Tips:
1. The water content of bread is about 60%~70%, which changes due to the season and flour!
2. Many pro-reactive breads have hard skins after making them. This is a normal phenomenon. The bread should be sealed and stored while the bread is still warm, and the bread will become soft!
3. To make bread in summer, it is recommended to store it at room temperature for 2 days, and up to 5 days in winter!
4. Please freeze the bread if you can't finish it, it is frozen, not refrigerated! To eat normally, thawing to room temperature, the bread can be heated after 5 minutes of preheating the oven at 180°!