pumpkin bread
Ingredients
- Pumpkin paste 100 grams (100 grams of pumpkin and 120 grams of water are beaten into a paste and set aside)
- High powder 200g
- Egg liquid 25g
- Fine sugar 20g
- Salt 2 grams
- Butter 15g
- Yeast 2.5g
Steps
1. Beat 100 grams of pumpkin and 120 grams of water in a food processor. Take 100 grams and set aside
2. Knead all the dough ingredients to form a dough. In summer, be careful not to make the temperature of the bread machine too high, open the lid and knead
3. Ferment until 2-3 times. Poke the hole with your finger and it will be OK if there is no obvious retraction
4. Roll out the exhaust.
5. Divide into eight evenly, roll into balls and let rest for 5-8 minutes
6. Prepare 32 30cm long cotton threads
7. Place the rice font
8. Take a loose dough and deflate it again
9. After rounding, place the edge downwards in the center of the line. Line to edge ahead
10. Place it on the baking sheet and make a fold in the middle (the position of the line determines the appearance of your pumpkin bread)
11. Place in the oven and place a bowl of hot water inside. Close fermentation
12. Send 1.5 times to 2 times. Note that the tightness of the thread is as shown. (Adjust appropriately)
13. Preheat the oven to 170 degrees, and bake on the penultimate layer of the oven. Spray some water on the dough before putting it in the oven
14. Cover with tin foil when baking at 170 degrees for 10 minutes (depend on the temperament of your oven) and bake for another 8 minutes. The total time is 18 minutes at 170 degrees.
15. Slowly pull off the rope.
Tips
- This bread is difficult. The tightness and position of the lines, moderate fermentation, and roundness of the dough all determine the state of the finished product.
