Pumpkin Puree Hydrangea Bread

Name: Pumpkin Puree Hydrangea Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g Pumpkin puree; 200g High-gluten flour; 20g Sugar; 2g yeast; 2g salt; 20g butter

by Star wish 2790

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Hydrangea is generally made of colorful embroidery and is a common mascot among Chinese folk. In ancient China, there was a custom in some places. When a girl got married, she would schedule a certain day (this day is usually the fifteenth of the first lunar month or the fifteenth of August) for the suitors to gather under the embroidered building, and the girl would throw a Hydrangea, whoever gets this hydrangea can become the girl's husband. Of course, the girl usually sees the person she loves and throws the hydrangea on him so that he can pick it up. In many places, a hydrangea is knotted on the top of the sedan chair carrying the bride, with the intention of celebrating Ruixiang.
Use pumpkin puree to make hydrangea bread, delicious and beautiful!

Ingredients

160g Pumpkin Puree
200g High-gluten Flour
20g Sugar
2g Yeast
2g Salt
20g Butter

Pumpkin Puree Hydrangea Bread

1. Except the butter, put all the ingredients into the bread bucket, knead the dough and add the butter to knead out the film, and ferment to 1.5 times the size.

2. Divide the fermented dough into 36 small doses and round them

3. Roll each agent long, 4 as a set

4. Weave the noodles as shown in the picture

5. Pinch the bottom

6. Turn over

7. Place in the baking tray

8. Put it in the oven and make it 1.5 times larger

9. Put it in the preheated oven in the lower layer, upper heat 160 degrees and lower heat 180 degrees, bake for 20 minutes

10. After the color is uniform, it can be out of the oven. Spread the melted butter while it is hot

Tips:
1. To ensure clear lines of hydrangea, this recipe has less moisture than usual when making bread
2. In order to prevent over-fermentation and deformation of the hydrangea, the second round can be smaller than usual bread, 1.5 times larger.
3. The bottom of the hydrangea must be pinched tightly to prevent it from spreading after fermentation and baking
4. Adjust the baking temperature according to the attributes of each person's oven