Pumpkin Rose Bread

by Yang Gini

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h 30m

Serving

4

The benefits of making bread at home are not only healthy, but you can also make bread with your own heart. I made this pumpkin rose bread today. It is a very good choice for breakfast with milk or soy milk.

Ingredients

Pumpkin Rose Bread

1. Put the steamed and cool pumpkin puree into the bucket of the bread machine

2. Add whipped cream

3. Add water

4. Add sugar

5. Add yeast

6. Add high-gluten flour

7. Add low-gluten flour

8. Add salt at the end

9. Start the bread machine kneading program, this is the kneaded look

10. Fermented to 2 times larger

11. Sprinkle flour on the chopping board

12. Put the dough on the chopping board and press flat, divide into 8 portions

13. Take a piece of dough and knead it

14. Divide into 8 more portions

15. Knead, cut all the dough, knead, cover, wake up for 15 minutes

16. Roll out the small dough, first roll out 8 dough pieces

17. Stack up like this

18. Roll up from the bottom

19. This is how it looks when rolled up

20. Cut in the middle

21. With the incision facing down, make all the roses one by one and place them on a non-stick baking tray

22. The second fermentation until obviously fattening

23. After fermentation, brush a thin layer of whole egg liquid

24. Preheat the oven to 180 degrees, bake for 35 minutes, and cover with tin foil in time

25. Pumpkin rose bread is ready

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