Pumpkin bread

Pumpkin bread

Introduction:

"I haven't made bread for a long time. When I first planned to do it, I was a little worried. I was too worried to do it for a long time. I couldn't feel it and couldn't make it well. But when I began to knead the noodles, I knew that the feeling came back. Ha ha, I like bread and the smell of the room when baking bread. Pumpkin is rich in vitamins and pectin, and has the effects of Tonifying Qi, clearing heat and detoxifying. It is especially suitable for people with spleen deficiency, weak Qi and malnutrition

Production steps:

Step 1: get the material ready.

Step 2: according to the normal practice of sweet bread, mix all the ingredients except butter, knead until the dough is gluten, add butter, knead until the expansion stage, roll round, ferment and make it 2.5 times larger.

Step 3: when the dough is pulled apart, honeycomb will appear.

Step 4: take out the fermented dough, press out the air in the dough by hand, evenly divide it into 8 equal parts, knead it round, cover it with plastic film, and let it rest for 15 minutes.

Step 5: roll the dough into a circle.

Step 6: turn it over and wrap it with pumpkin stuffing to form a ball.

Step 7: put the bread germ on the baking tray, press it gently, and cut 8 pieces with scissors.

Step 8: put it in a warm and moist place for final fermentation for 40 minutes.

Step 9: take it out, brush the whole egg, place the pumpkin seeds, put it in the middle of the oven, put it on the fire, 175 degrees, about 13 minutes.

Step 10: bake until golden.

Step 11: Pumpkin filling method: < br > get the materials ready.

Step 12: peel the pumpkin and cut it into small pieces. Cook it in microwave oven or wok until it is well done, and then press it into antler while it is hot.

Step 13: put into the pot, add sugar, stir fry over low heat.

Step 14: stir fry until thick, add butter and mix well.

Step 15: cool thoroughly.

Materials required:

High gluten flour (material): 200g

Low gluten flour (material): 50g

Sugar (material): 35g

Yeast (material): 2.5G

Butter (material): 25g

Egg (material): 25g

Milk (material): 135g

Pumpkin (filling): 420 G

Sugar (filling): 40g

Butter (filling): 40g

Egg liquid (surface decoration): 10g

Pumpkin seed (surface decoration): Xiao Xu

Note: 1. The expansion stage in step 2 refers to pulling a dough down. If you pull it by hand, it can be very thin and not easy to break. If you poke it with your fingers, the broken flour will appear round holes. 2. Baking time and temperature depends on the temperament of the oven, in the process of baking, pay attention to observation, baking until the bread can be colored.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet