Pumpkin Stuffing Squeeze Bread
1.
Pumpkin peeled and seeded, sliced and steamed over high heat.
2.
Weigh 300 grams of cooked pumpkin, 45 grams of caster sugar, and 45 grams of butter. Put them into a non-stick pan and fry the stuffing.
3.
Stir-fry until it can be formed into a dough and cool down for later use.
4.
Put the dough ingredients except butter into the bread machine and start the kneading program for 20 minutes.
5.
After the program is over, add 25 grams of butter and start the kneading program again for 20 minutes.
6.
Take out the dough, check the gluten, and just pull out the film. If the film still cannot be pulled out, you can sprinkle the dough on it to prevent sticking, and hit it on the silicone pad to increase the gluten.
7.
Put the dough in the bread machine and select the yogurt program to ferment until the dough is twice as large, about 1.5 to 2 hours.
8.
Take out the dough and vent.
9.
Divide the dough into 9 equal parts, round, cover with plastic wrap, and relax for 20 minutes.
10.
Wrap pumpkin fillings separately, the fillings are about the size of a glutinous rice ball. Squeeze tightly and close your mouth down.
11.
Roll it out into a tongue shape, and then use a knife to make an incision on the surface of the skin diagonally.
12.
After turning it over, roll the dough from top to bottom, rub the tips on both ends and fold it together.
13.
Put the bread dough into the mold and put it in the oven for the second fermentation, about 40 minutes.
14.
Brush a layer of whole egg liquid on the surface of each bread dough, put it into the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for 15 minutes.
15.
After being out of the oven, it can be demoulded by gently inverting it.
Tips:
When making pumpkin filling, you can fry the pumpkin and sugar first, then add butter when it's almost done and continue to fry. I like to put it all at once, because the butter does not stick to the pot easily.
