Pumpkin Soft European Bun
1.
Peel the pumpkin and slice it, put it in a microwave oven and heat it for 2 to 3 minutes until it is fully cooked.
2.
Mash the ripe pumpkin into a puree, and use a spoon to press it under the sieve.
3.
Add milk, pumpkin puree, caster sugar and salt diagonally into the bucket of the bread machine, then pour in the whole wheat flour and high-gluten flour, dig a hole in the flour, add yeast powder (materials other than butter, according to the first The order of the powder after the liquid), start the bread machine and the noodle function for 30 minutes.
4.
Knead the dough for 10 minutes and add butter.
5.
Knead the dough for about 30 minutes, the film can be pulled out, showing an expansion stage.
6.
Add the cooked walnuts, cranberries and raisins and continue to stir for 5 minutes.
7.
Collect the dough by hand until the surface is smooth, wrap the nuts and dried fruits in the dough completely, and then put it in the bread machine to ferment.
8.
Start the fermentation function of the bread machine, and the dough will be 2~2.5 times as big. Dip your fingers with the flour and poke the holes without collapsing or rebounding.
9.
Take out the dough and vent, and divide it into three equal parts.
10.
Roll the divided dough into a strip of dough.
11.
Fold the top and bottom of the dough to the middle along one third of each.
12.
After folding, cover with plastic wrap and let it rest for 15 minutes.
13.
Roll it out again into a strip.
14.
Fold the upper and lower sides at a quarter point to the middle.
15.
Fold the four corners toward the middle to gather them.
16.
Fold it in half again, squeeze it tightly.
17.
Arrange into an olive shape and place on a non-stick baking tray. (Actually, you can put 3 breads at a time, but because the breads are not connected together, I put them separately, so there are only two breads here)
18.
Put the bread in the oven for two times, turn on the oven fermentation function, you can set the fermentation temperature to 35 degrees, and put a bowl of warm water to increase the humidity.
19.
When the bread is about twice as big, take it out and sift a thin layer of high-gluten flour on the surface of the bread.
20.
Use a blade to cut lines on the surface of the bread.
21.
Put it in the middle and lower level of the preheated oven, heat up to 175 degrees, lower the heat to 160 degrees, and bake for about 18 minutes. After the surface of the bread is colored, cover it with tin foil to prevent the color from becoming too dark. (Please adjust the baking temperature and time according to the respective oven conditions)
22.
Let cool after baking.
23.
After letting cool, cut open and eat.
Tips:
1. The amount of milk in the recipe is adjusted according to the absorption of the flour and the dryness and wetness of the pumpkin.
2. Soak the cranberries and raisins with rum beforehand, and then wipe them dry with a kitchen paper towel. If there is no rum, you can directly soak them in warm water. The walnuts should be broken into small pieces, and you can buy them directly. If they are raw, they should be roasted in advance.
