1. Peel the Beibei pumpkin, cut into small pieces, and put it in the steaming oven at 110°C for 20 minutes, until the pumpkin can easily poke a hole with chopsticks.
2. The steamed pumpkin is pureed with a food processor.
3. Except butter, put the other ingredients of the dough into the cook machine in the order of the bottom liquid, the middle flour, the upper sugar, salt and yeast.
4. Knead at the first level until there is no dry powder, and then at the second level for about 5 minutes, knead until you can pull out a thicker film.
5. .Add the softened butter, and knead at the first gear until the butter is no longer visible, then switch to the second gear to continue kneading. Knead until the expansion stage, that is, the dough can pull out the film, without the glove film, it takes about 10 minutes.
6. Knead until the expansion stage, that is, the dough can pull out the film, without the glove film, it takes about 10 minutes.
7. Round the dough, put it in a large bowl, cover with plastic wrap, and put it in a warm place for the first fermentation.
8. After about 55 minutes, the dough expanded to twice its original size, and the fingers stick powder into the dough. If it does not collapse or shrink, the fermentation is complete.
9. After the dough is squeezed and exhausted, it is divided into 12 small doughs, rounded and relaxed for 15 minutes.
10. .Take a loose dough, roll it out from the middle up and down with a rolling pin, into a long strip.
11. Turn the dough over and turn it horizontally, fold up and down to 1/3 of each, and press tightly.
12. Make a mark at 1/2 of the dough, and roll the left and right sides toward 1/2.
13. Remember to press tightly after rolling to the middle.
14. .Finally, turn the dough over so that it will be shaped.
15. Put the dough and mold into the oven, ferment at 30°C, and put a cup of hot water for final fermentation.
16. It takes about 30 minutes to ferment to twice the size. After shaping the dough again, place it in a mold.
17. .Take out the second-finished dough, sift the high flour, and cut out the pattern with a blade.
18. Put the dough into the preheated oven, the middle layer, the upper and lower heat 170 ℃, bake for 20 minutes.
19. The toasted bread is immediately demoulded and placed on the grill to cool.
20. The color of Beibei pumpkin is really beautiful, golden and golden, and the taste is great.
21. I use the Haishi HM741 chef machine. This chef's machine is super high in appearance, with a macarons-like faint blue color, and it is love at first sight.
22. Its egg beater has 5 liters and a large capacity, which can fully meet your needs.
23. The high power of 1000w allows you to easily release the glove film. Generally speaking, I mix noodles for 15 minutes and toast for 20 minutes.
24. 8 levels are adjustable, the speed can be adjusted at any time, easy to operate.
Tips:1. The amount of flour should be adjusted according to the humidity of the pumpkin puree, and the good dough should be soft and non-sticky.
2. Adjust the baking time and temperature according to your own oven.
3. The amount of the recipe is suitable for a 12-piece square cake mold.
4. I use Haishi's chef machine, the time and gear are for reference only.
