Pumpkin Garland Bread
1.
First make Polish seed, high-gluten flour, water, and yeast together, stir well, and let stand at room temperature for 2-3 hours
2.
After the Polish seeds are done, put the main dough into the bread bucket except the butter to start the mixing mode, and knead the dough
3.
Knead the film to form a thick film, add butter and continue to knead the dough
4.
Kneaded into thin gloves
5.
Put it directly in the bread bucket to ferment for 40 minutes
6.
For the fermented dough, dip your hands with flour to poke holes, so that it does not rebound or shrink.
7.
Take out the dough and knead it gently with your hands to vent
8.
The large dough is divided into 34 grams each, and the small dough is 22 grams each
9.
Put the dough in the mold
10.
Take out the fermented dough and put it in the oven, put a bowl of hot water, leave it at 37°C for 30 minutes
11.
Gently brush water on the surface
12.
Sprinkle a layer of white sesame seeds evenly
13.
Put it in the oven, heat up and down 170 degrees, 30 minutes
