Pumpkin Twist Bun
by kx7748
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare the required ingredients, peel the pumpkin, steam it, and mix into puree for later use.
2. Put all the dry ingredients into the dough mixer, put the yeast and salt on both sides and mix well.
3. Add water, pumpkin puree, and honey.
4. Mix well in the dough mixer at low speed and then stir at high speed until the basin is smooth.
5. Add butter and mix well at low speed, then stir at high speed.
6. Stir for ten minutes to produce the film.
7. Put it into the container and cover with plastic wrap to ferment naturally for about 40 minutes.
8. The fermented dough does not rebound or collapse when dipped in flour with fingers, which proves that the fermentation is successful.
9. After the dough is vented, divide it into 77 grams each, round and relax for 15 minutes.
10. Roll the loosened dough into an oval shape and turn it over to thin the long bottom edge.
11. Roll up to a long strip from top to bottom.
12. Roll the dough into a 6 shape.
13. Pass the upper part through the circle of 6.
14. Twist the circle part 180 degrees.
15. Tuck the end that passes through the circle into the circle from above.
16. Arrange the braided twisted buns on the baking tray and cover them with plastic wrap, and ferment in the second time (you can choose to ferment naturally if it is hot in summer)
17. The fermented bread is brushed with egg liquid and scattered with black sesame seeds.
18. Preheat the oven in advance, and bake the upper and lower tubes at 160 degrees for 15 minutes (depending on the respective oven).
19. Finished picture.
Tips:The amount of water can be adjusted according to the water content of the pumpkin puree.
