Pumpkin Puree Bread
1.
Put all the ingredients together except butter and knead into a dough. Add butter and knead until it is absorbed. When the dough is finished, you can pull out the film (don’t add all the milk at once, leave a little, because the water content of the pumpkin puree and the size of the egg yolk will change There is a difference) (After the old noodles are thawed, tear them into small pieces and add them)
2.
Put the kneaded dough in a warm and humid place to ferment to about 2.5-3 times its original size, take it out, divide it into 8 points, round it, arrange it on a baking tray, and perform a second fermentation to about 2-2.5 times its original size.
3.
Use scissors to cut a cross at the top of each dough, insert 1/4 walnut kernel; take a little high flour, and use flour to sieve the dough
4.
Preheat the oven to 190 degrees, about 18-20 minutes in the middle of the oven
