Pumpkin Milk Stick Bread
1.
Pick a pumpkin.
2.
Peel, cut into small pieces, cover with plastic wrap, and place in the microwave on high heat for 5-6 minutes.
3.
When the pumpkin is cooked and soft, take it out and let it cool. Use a spatula to press the pumpkin into a puree. Take 150 grams for later use.
4.
Next is the pasta. I knead the pasta with a bread machine. . Put 150 pumpkin puree, 30 grams of whole egg liquid, 30 grams of sugar, 3 grams of baking powder, 3 grams of salt, 15 grams of milk powder, and 260 grams of high-gluten powder into the bread bucket. Pay attention to the separation of salt and baking powder. Adjust the amount of pumpkin puree and egg liquid according to the actual situation. Add 30 grams of butter and it will take about one and a half hours for the noodles to rise.
5.
Place the dough on the chopping board, squeeze it hard, expel the air from the dough, and divide it into ten small portions.
6.
Divide the dough into ten smaller portions and cover with plastic wrap and let it rest for 15 minutes.
7.
Take a small portion and roll it into a rectangle.
8.
Roll it up from the side, be sure to roll it tightly. Roll into a slender strip as shown in the picture, and pinch tightly on both sides and sides.
9.
Put it on the baking tray, and keep the baking tray at a temperature of 35 degrees and a humidity of 85 degrees for 30-45 minutes. (You can put the bakeware in the middle of the oven, and put hot water at the bottom of the oven to increase the humidity). The map can be sent to 1.5-2 times the original size. The fermented dough is smooth and elastic.
10.
The dough can be made to 1.5-2 times its original size. The fermented dough is smooth and elastic, and it rebounds when you press it lightly with your fingertips.
11.
Brush a thin layer of egg liquid on the surface of the fermented dough.
12.
Preheat the oven in advance at 170 degrees, put the baking tray in and bake for 15 minutes.