pumpkin bread -You Are Foodie

By Wanda
72

pumpkin bread

Main Ingredients

water purification 100g (for dissolving yeast)
20 ℃ purified water 200g (for kneading)
yeast powder 20g
White sugar 20g
Refined salt 10g
Powdered Milk 40g
Medium gluten bread flour 100g
T55 wheat flour 100g
T65 wheat flour 300g

Auxiliary Ingredients

White sugar 20g
Pumpkin 1
egg 1
White sesame A moderate amount of

This bread has a high moisture content, so it is much softer than the traditional pure wheat flour bread.

Step 1 . The neighbor sent a Japanese pumpkin. This kind of pumpkin (including: Golden melon) is soft, fragrant and waxy, and has high sweetness, which is very suitable for making pastry stuffing.

Step 2 . The pumpkin is peeled, seeded, cut into pieces and steamed in water.

Step 3 . Take out the steamed pumpkin and let it cool, then crush it into pumpkin mud.

Step 4 . Weigh wheat flour, medium gluten flour, milk powder, sugar and refined salt, and mix well.

Step 5 . Weigh yeast powder and water, stir to dissolve them.

Step 6 . Add yeast liquid to the mixed wheat flour to make it completely absorbed by the wheat flour.

Step 7 . Then add the dough into the wheat flour with clear water several times, and take half of the pumpkin mud and knead it into a smooth dough.

Step 8 . Put the dough into a basin, cover it with a slightly wet cloth, and conduct basic fermentation: 1 hour.

Step 9 . After the basic fermentation, divide the dough into 12 small dough, cover with a slightly wet cloth, and let it stand for 15 minutes.

Step 10 . After standing, roll the dough into a slightly thin crust and wrap the other half of pumpkin puree (add 20g sugar to taste).

Step 11 . Put pumpkin dough wrapped with pumpkin paste in a baking tray covered with baking paper, cover it with a slightly wet cloth, and conduct the second fermentation: 1 hour and 30 minutes.

Step 12 . Beat the eggs into egg liquid and set aside.

Step 13 . After the second fermentation, brush the dough with egg liquid and sprinkle white sesame seeds.

Step 14 . Place another baking pan on the bottom of the oven and preheat the oven to 200 degrees (10 minutes).

Step 15 . Before putting the dough into the oven, pour 50ml of water (outside the formula) into the preheated empty baking pan. Bake at 200 degrees for 15 minutes, then adjust the oven temperature to 230 degrees, and then bake for 5 minutes.

Step 16 . After the bread comes out of the oven, take it out and cool it naturally.

Step 17 . Because there is not enough pumpkin paste, there is not much stuffing in the package.

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