1. Prepare the required raw materials.
2. Prepare the pumpkin puree. (Pumpkin puree only take a moderate amount)
3. Prepare peanut kernels.
4. Peanut kernels are cooked in the microwave. Medium heat for 1 minute, take out and mix, then medium heat for 30 seconds, take out and mix, and finally medium heat for 30 seconds.
5. After cooling, the peanut kernels are removed from the red coat, and crushed with a food processor for later use. (I’ve broken it a bit, it’s best to use a rolling pin)
6. Beat the eggs into a basin, add sugar and beat until white.
7. Add an appropriate amount of pumpkin puree and stir well. (Don't add too much pumpkin puree, you can add an appropriate amount according to the dryness of the dough at the end)
8. After adding the yeast and stirring well, let it stand for about 10 minutes.
9. Mix the high powder, low powder, and milk powder before adding.
10. Stir in the direction of your elbow to form a uniform dough. (The mixed dough should be relatively dry)
11. Then add corn oil.
12. Stir in the direction of the time, and feel that it is enough to stir up the dough. (Because the dough is relatively dry, it is not as easy to stir as battered bread, so it has to be handled by a strong family member)
13. The stirred dough will be 2 to 2.5 times thicker in a warm place.
14. Add the ground peanuts.
15. Stir the dough again evenly.
16. It is about 7 minutes full into the mold with oiled paper tray.
17. Continue to put it in the oven for a second proofing (about 1 hour), take out and brush with honey egg liquid. (It is a 1:1 mix of honey and whole egg liquid)
18. Preheat the oven in advance: 175 degrees for 14 minutes, turn off the heat after 10 minutes, and continue to bake until the surface of the bread is golden. The time and temperature are for reference only, please adjust according to the firepower of your own oven.
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