Vegan Baked Pumpkin Bean Paste Bread
1.
Prepare all ingredients;
2.
Put the pumpkin puree, flour, dry yeast, sugar, and salt into the cook machine in turn, then add soy milk, and stir at a low level. After the dough is formed, add grape seed oil and stir until the dough is smooth; then, put it in a warm and humid place. Ferment
3.
While the dough is fermenting, divide the red bean paste into 9 pieces of 30 grams and set aside;
4.
About 2 hours, the dough will ferment to 2-3 times its size, then take it out and exhaust;
5.
Divide the dough into 9 equal parts, round them, cover with plastic wrap, and let stand for 20 minutes;
6.
Wrap the bean paste one by one, close the mouth, and round;
7.
Take 4 cotton threads about 30 cm long and place them in a rice shape;
8.
Put the wrapped bean paste bag in the middle and lift the cotton thread carefully;
9.
Close the 8 cotton threads and tie them into a knot, leaving a little space on the top for the dough to ferment;
10.
Cover the baking tray with greased paper, put the bread dough in, cover with plastic wrap, let it stand for 20 minutes, put it into the preheated 350°F oven, bake for 18 minutes;
11.
After the oven is out, let it cool, remove the noodles, insert a dried grape seed on the top, and it's done!
Tips:
1. The amount of soy milk depends on the dry humidity of the pumpkin puree, increase or decrease appropriately;
2. When the bread is baked to the color, about 15 minutes, cover with tin foil.
