Whole Wheat Sticky Rice Pumpkin Bread
1.
The pumpkin is steamed and mashed, and then fried to remove excess water. The humidity of pumpkin puree is related to the amount of water to be added later, so do not add water at one time when adding water to avoid excessive humidity.
2.
Mix other dough ingredients except butter. (You can also leave the yeast on first) (Leave about 10% of the water first, and add it as the case may be.)
3.
After mixing and forming a dough, put it in the refrigerator for 30 minutes. (Helps out the film)
4.
Put the dough in the bread machine for about 15 minutes, the dough will expand but the stretched film is easy to break.
5.
Add the softened butter and mix the dough for about 20 minutes.
6.
Finally, you can take out the dough and beat it for a while, until you can pull out a thinner and hard-to-break film.
7.
Place it in a warm and humid place to double its size.
8.
The glutinous rice is cooked into thinner rice with more water than usual, so that it will not be hard when it is cold. Add homemade honey beans and sweet-scented osmanthus, mix well. After a little cool, it is divided into about 35 grams each, a total of 8 pieces. (The original square 45, I’m afraid it’s too big to fit in the baking pan)
9.
Divide the dough into 8 portions.
10.
As shown in the figure, put the dough in the palm of your hand and make a circle to round the dough.
11.
Cover the rounded dough with plastic wrap and let it relax for 15 minutes.
12.
Take a dough and flatten it.
13.
Put the glutinous rice filling.
14.
Close your mouth like a bun.
15.
Make 8 in turn.
16.
As shown in the picture, I am following the short-term. The original party did not describe the method, but explored it by himself. If you have a better method, you can use your own. (The thread can be coated with a layer of oil in advance)
17.
Wrap it into a rice shape and loosen it a bit to avoid breaking the skin after fermentation.
18.
Knot underneath.
19.
Turn it over and lay it down.
20.
Arrange one by one into the baking tray, with a certain interval.
21.
Put it in the oven and put a plate of hot water underneath. It will not start fermentation when it is hot, but when it is cold, leave it for fermentation. You can also turn it on for a while and then turn it off. Adjust it flexibly (you can change it when the hot water is cold) and make it 1.5-2 times larger.
22.
After the dough has been pressed, it does not rebound but has a slight tension. (This description comes from love and freedom)
23.
The oven is preheated by 15-20 degrees higher than the actual baking temperature. After putting it in the oven, turn it at 180 degrees for 15-18 minutes. (The color is too deep to cover the tin foil)
24.
Brush a layer of butter after baking, and gently remove the thread after cooling. Finally, insert a piece of biscuit in the middle, and a realistic pumpkin is OK.
25.
Finished product
26.
Finished product
27.
Finished product
Tips:
1. Leave about 10% of the water first, and add as appropriate. If the pumpkin puree has a lot of moisture, add less water first.
2. Please adjust the baking temperature and time according to your own oven.
3. The thread I use is thicker cotton thread for making rice dumplings.
