1. After the pumpkin is cleaned and peeled, it is steamed in a steamer or microwave oven and allowed to cool. Put the cool pumpkin in the bucket of the cook machine. The water content of pumpkins varies slightly depending on the variety and heating method.
2. Then put the eggs, sugar, milk, high-gluten flour, and yeast into the bucket of the cook machine. The amount of milk is recommended to reserve about 25g. During the kneading process, adjust according to the dry and wet conditions of the dough.
3. Turn on the power of the cook machine, select low-speed level 1 to mix the ingredients evenly, and then select high-speed level 4 to knead the dough for about 10 minutes to the expansion stage. Take a small piece of dough and pull it out of the glove membrane, which is easy to break, and the opening is jagged, which is the expansion stage.
4. Add salt and unsalted butter that has softened at room temperature in advance.
5. Start the cook machine again, knead the dough at low speed for 1 minute to 2 minutes to mix the butter and dough evenly, then select the high speed for kneading for about 8 minutes, take a small piece of dough and pull out the glove film to indicate that the kneading is complete. The kneading time is adjusted according to the power of the machine and the weight of the dough.
6. After kneading the dough, cover it with plastic wrap and leave it to ferment for about 1.5 hours at room temperature. The dough will ferment to 2 to 3 times its original size. Dip a little dry flour with your fingers and poke a hole in the middle of the dough. The hole does not shrink or collapse to indicate that the fermentation is complete. . The time of dough fermentation is based on temperature changes. The temperature in Beijing has been low recently and the fermentation time is relatively long.
7. After the dough is fermented, take it out and put it on a silica gel pad for exhaust. After exhausting, it is divided into 12 small doughs, which are respectively rounded and covered with plastic wrap to relax for about 15 minutes.
8. Take advantage of the relaxation time of the bread to prepare the fillings. Divide the chestnut fillings prepared in advance into 12 equal parts and knead them into small balls.
9. After the dough is relaxed, take a small dough, roll it into a small round cake with a rolling pin, and put a chestnut filling in the middle.
10. Wrap the chestnut filling in the middle of the dough and pinch it tightly with the cuff facing down.
11. First press the chestnut filling dough with the palm of your hand, and then use a rolling pin to roll it into small round cakes.
12. Move the rolled dough to the cutting board, and use a knife to cut the dough into six equal parts, without cutting the middle position. The bottom of the cutting board can be sprinkled with a little dry flour to prevent sticking, and it is easy to scratch the mat by operating the knife directly on the silicone mat.
13. Then use a knife to divide each piece into two pieces (12 pieces in total).
14. Every two is a group, the left one is twisted to the upper left, the right one is twisted to the upper right, and the cut is upward to expose the chestnut filling. Turn over all the remaining groups in turn, place them neatly and move them to the baking tray.
15. Follow the above steps to make all the remaining dough, leave a certain gap in the middle of each bread dough to prevent sticking together after fermentation.
16. The bread dough is finished and fermented at room temperature to 1.5 times its size.
17. Brush an appropriate amount of egg liquid on the surface and sprinkle a little black sesame seeds in the middle.
18. Connect the oven to the power supply, select air roasting, temperature 180 degrees, and time 25 minutes.
19. After preheating for about 5 to 8 minutes, put the bakeware with the bread dough into the upper and middle layer of the oven and bake for 20 minutes.
20. Freshly baked bread.
21. Finished picture.
Tips:1. Pumpkin is added to the formula. The water content of the pumpkin will vary according to different varieties and heating methods. When kneading the dough, adjust the amount of milk according to the dry and wet conditions of the dough.
2. The dough fermentation time should be flexibly controlled according to climate changes. Recently, the weather is cold and the fermentation time is long at room temperature.
3. In the process of dough operation, please cover with plastic wrap at will to prevent the loss of surface moisture and affect the taste of bread
4. Each oven has a different temper. The baking time and temperature are for reference only. This bread uses the air baking function, the baking time is slightly longer than that of the upper and lower fire, and the color is more even
