Pumpkin Milk Stick Bread
1.
First prepare the pumpkin puree. Put about 200 grams of peeled and fleshed pumpkin into a bowl, cover with plastic wrap, and turn on high heat in a microwave for 5-6 minutes.
2.
When the pumpkin is cooked and soft, it is enough (if there is no microwave oven, steam the pumpkin in a steamer. Cover with plastic wrap when steaming to prevent moisture from entering the pumpkin and making the pumpkin puree too much water).
3.
After the pumpkin has cooled, use a spatula to press the pumpkin into a puree. Then weigh 150 grams for use.
4.
Then it's kneading the dough. The same as the general bread making method, all the ingredients are kneaded into a dough (putting after the butter), and the dough is kneaded until the film can be pulled out. You can use the Jun Baking machine to operate, which is the same as the general sweet bread kneading method, or you can manually knead the dough. Please click here for the manual kneading fermentation step diagram. (The water absorption of flour is different. Please adjust the amount of pumpkin puree according to the actual situation and knead it into a soft dough. If the pumpkin puree is not enough, just add a little water).
5.
After kneading the dough, place it in a bowl, cover it with a damp cloth, and leave it to ferment for about 1 hour at warm room temperature.
6.
Until the dough becomes larger, dip your fingers in the flour and gently poke it into the dough. After pulling out the hand, the hole will not collapse or shrink, indicating that the fermentation is complete.
7.
Put the fermented dough on the chopping board, squeeze it hard to squeeze out the gas inside the dough, then divide it into 10 small portions, cover it with plastic wrap or a damp cloth, and proof it for 15 minutes.
8.
Sprinkle some flour on the countertop or chopping board to prevent sticking, flatten a small dough that has been proofed, and roll it out into a long strip with a rolling pin.
9.
Roll it up from the side, be sure to roll it tightly.
10.
Roll into a thin strip as shown in the picture, and pinch the neck tightly.
11.
Place it in a baking dish lined with parchment paper, with the opening facing down. Make all the dough in this way.
12.
Put the baking pan at a temperature of 35°C and a humidity of about 85% for the final fermentation, about 45 minutes, until the dough becomes twice as large as the original. How to realize the temperature and humidity of fermentation? click here. (Be careful not to over-ferment. The fermented dough should be smooth and full of elasticity. It will rebound if you press it lightly with your fingers. If the dough collapses if you press it lightly with your fingers, it means it's over-fermented). Brush a thin layer of egg liquid on the surface of the fermented dough. Put it in a preheated oven with a high and low fire of 170℃, and bake it for about 15 minutes in the middle layer, until the surface of the dough is golden yellow (different oven temperature conditions are different, please adjust the baking temperature and time according to the actual situation).
13.
Finished product.
Tips:
1. Only 150 grams of pumpkin puree is needed in this recipe, but considering that the amount of pumpkin puree may need to be adjusted according to the softness and hardness of the dough, and there will be some loss of pumpkin puree, so 200 grams are used Fresh pumpkin meat to make pumpkin puree. If there is leftover pumpkin puree in the end, just eat it directly, no need to waste it.
2. The dough is formed into slender strips. It seems simple, but it will test our technique a little when actually making it. Try to roll the dough to the size and thickness to make a whole beautiful bread.
3. This recipe can make a total of 10 loaves of bread. The baking pan I used this time is relatively large. It is just right to bake 10 loaves at a time, but if you use a relatively small oven (such as the most common 30L oven), you may need to divide it. Make two plates, or halve the weight of the recipe.
