1. The pumpkin is cut into pieces, steamed, peeled, and sieved to make pumpkin puree. Put the dough materials except butter together and knead until the surface is smooth to pull out a thicker film.
2. Add butter and knead it to the expansion stage, then leave it in a warm place for basic fermentation.
3. After the basic fermentation is over, divide the dough into 75g/pieces, round and relax for 15 minutes.
4. Roll the loosened dough into an oval shape, turn it over, thin the long bottom and roll it into a strip from top to bottom. Roll the dough into a twist shape.
5. Twisting method-roll the dough into a 6 shape, pass the upper part through the circle of 6, twist the circle part 180 degrees, and insert the end that passes through the circle into the circle from above.
6. Arrange on the baking tray, carry out the final fermentation in a warm place, put it into the preheated oven, 180 degrees, up and down, 15 minutes
7. Brush melted butter on the surface immediately after baking.
8. The delicious soft pumpkin bread is ready.
Tips:The amount of water should be adjusted according to the dryness and wetness of the pumpkin puree and the water absorption of the flour, and the baking time should also be determined according to your own oven temperature.
