Pumpkin Puree Bread
1.
Wash the pumpkins, peel them, and steam them in a steamer
2.
After taking it out, press it slightly to become pumpkin puree
3.
Put pumpkin puree, corn oil, sugar in the bread bucket
4.
Add flour, and finally yeast powder. Start the kneading program and knead out the fascia for about 30 minutes
5.
Reunite the dough, cover it with plastic wrap, and ferment it once
6.
Fermented to more than 2 times the size.
7.
Take out the dough and divide it into two, knead and exhaust.
8.
Divide each dough into thirds and knead into long strips
9.
Weave it into a braid shape to become a green body
10.
Put the green body into the baking tray and cover it with plastic wrap for secondary fermentation
11.
Fermented to about 2 times the size
12.
The oven is 200 degrees. Bake the middle and lower layer for 30 minutes
13.
Take out the baking tray and let cool before serving.
Tips:
1. The amount of yeast powder can be increased according to room temperature. Increasing the amount of yeast powder can speed up the fermentation speed.
2. The temperature and baking time of the oven are for reference only.
