Pumpkin Cranberry Bread
1.
Pumpkin peeled and seeds are steamed in a pot and then mashed into puree, and then filtered (this is more delicate)
2.
Put the dough materials except butter in the kneading bucket, pay attention to putting the liquid materials first, and avoid direct contact between the yeast powder and the powdered sugar and salt. When kneading the dough into a smooth surface that can pull out a thicker fascia, put it at room temperature to soften it. After the butter
3.
Continue to knead until the dough reaches the expansion stage, and when the transparent, non-breakable fascia can be pulled out, let it ferment at room temperature to double its size
4.
Knead the fermented dough evenly to exhaust air, and wake up at room temperature for 15 minutes
5.
The awake dough is evenly kneaded and divided into 9 parts and rounded
6.
Take a piece of dough, roll it into a beef tongue shape, and spread it with cranberries once
7.
Fold the left and right sides in half
8.
Roll up from bottom to top
9.
Put it in the oven for second proofing (place a bowl of boiling water at the bottom of the oven)
10.
After proofing, brush evenly with a layer of egg liquid, put it in the preheated oven (up and down 170 degrees), bake the middle and upper layer for 20 minutes, and cover the bread with tin foil in time.
11.
Baked, enjoy while it’s hot
Tips:
Pumpkin has different water content, so the amount of milk should be considered when making the dough. You can put 25 grams of milk first. If the dough is soft and firm like earlobes, you don’t need to add it, otherwise you can add a little milk
