Pumpkin Twisted Bread
1.
Pour 20 grams of boiled water into 20 grams of high flour and let it cool. It is best to put it in the refrigerator overnight, and then put the other ingredients except butter and yeast into the bucket of the bread machine.
2.
After mixing the dough for 15 minutes, let it sit still. I let it go all afternoon. (The film is easy to come out when left standing, but don’t leave it for too long. In summer, the temperature is high and the material is easy to break. In fact, half to one hour is enough)
3.
The arrangement after standing still can pull out a relatively smooth thick film.
4.
Add yeast and butter, and mix for 25 minutes.
5.
And into a smooth dough.
6.
It can pull out a smoother film and ferment to 2-2.5 times larger in a warm and humid place.
7.
The pumpkin filling is made ahead of time. After the pumpkin is steamed, add granulated sugar and fry into a thick paste, add butter and fry until thick (300g pumpkin puree, 45g fine sugar, 45g butter).
8.
Take out the finished dough and vent it under light pressure. Divide it into 5 pieces of about 80 grams and 2 pieces of 50 grams. Roll the plastic wrap around the lid and relax it for 15 minutes. (Actually, it was divided into 5 parts, because I wanted to try other styles, so I divided it into 7 parts.)
9.
Take a large piece of dough and roll it into an oval shape.
10.
Turn over and thin the long side.
11.
Put the pumpkin filling on it, don't put it underneath.
12.
Roll up from top to bottom and seal.
13.
Cut in half without cutting off the head.
14.
Pinch it after twisting it cross.
15.
Cover with plastic wrap and finally ferment in a warm and humid place.
16.
Send to 2 times the size.
17.
Put it in the middle of the preheated oven and heat it up and down at 180 degrees for 20 minutes.
