Hello everyone, this is Qiong
Today I will share the pumpkin bread I made
Every October, before Halloween, I buy a lot of pumpkins.
In addition to using pumpkins as decorations, we also use pumpkins to make delicacies food
This pumpkin bread I shared with you today
The stuffing inside is pumpkin stuffing, very delicious
Prepare a pumpkin that is about 2 pounds. Dispose of the pumpkin first
Cut it, and remove the sub and flesh
The final pumpkin meat is about 600g, Cut it into small pieces
Put the cut pumpkin on a plate and steam it in a steamer
After the water boils, it will be cooked in 20 minutes
If you have a microwave oven at home, you can cook it in a microwave
Try the steamed pumpkin with chopsticks, you can squeeze it
Now puree the steamed pumpkin
Remember don't put the water in
Take 500g pumpkin puree to make pumpkin filling
Add unsalted butter, wheat starch and milk powder to pumpkin puree
Also sugar and maltose
Slowly heat and stir
Fry the pumpkin puree slightly dry
It's enough to fry until this kind of dough is a little bit, don't fry too dry
It will harden a bit after cooling in the refrigerator
Put it in a bowl, wait for it to cool and put it in the refrigerator for later use
Now let’s make the dough, these are some ingredients needed for the dough
Prepare 260g bread flour in a basin and add 105g pumpkin puree
Then add sugar, yeast and salt
Then beat in an egg
Finally add 60g ice milk
You don’t need to add milk all at once. Reserve 10g and add it after checking the state of the dough.
The kitchen machine first turns on low speed and mixes into dough
Then increase the speed and knead out a rough film
t’s okay to pull out such a film
Now add the softened butter
Stir the butter into the dough at low speed
Then increase the speed and knead out a uniform film.
This kind of meal bag does not require very high degree of film out of the dough
So there is no need to knead out the glove film
After kneading, buy the dough and arrange it a little, and arrange it into a smooth ball
Put it in a basin for the first fermentation
Cover with plastic wrap and ferment at room temperature for about an hour to double the size
Pinch a hole, if it doesn’t rebound, it was fermented
Let it out some air
Put it on the chopping board and pat round and flatten
Then divide it into 6 parts
After dividing it, take out a portion and round it
Cover the rounded dough with plastic wrap and let it relax for 15 minutes
Take out the first dough after 15 minutes
Tap the exhaust a little bit to make the side thinner
Then turn it over and pat it, thinner on the side
At this time, take out the pumpkin filling made before
Take 25-30g and wrap it in the dough
Then close it like a bun, just wrap it tightly
After wrapping, squeeze the bottom tightly and place the bottom on the chopping board
Press lightly, also you can pat dry flour to prevent sticking
Slightly flatten and cut 8 knives on the side
When cutting, you can put a little flour on the tip of the knife to prevent sticking
After cutting, the shape of a pumpkin bread is done
Put it on the baking tray for the second fermentation
Cover with plastic wrap and ferment at room temperature for 1 hour to double the size
You can also put it in the oven and put a pot of hot water to ferment
This will ferment faster
Brush a layer of egg liquid on the surface after fermentation
Dip the egg liquid with a rolling pin, dot some black sesame seeds in the middle
Preheat the oven in advance at 185°C (370°F) and bake for 13 minutes
Baked until the surface is golden and take it out the oven
brushed a layer of melted butter on the surface
It makes the bread tastes more fragrant and the surface brighter
After brushing the butter, put it on the shelf and let it cool for a while before eating
Golden color, like golden pumpkins
In addition to its own pumpkin scent
There is a lot of milk powder in the filling, so the milk is full of fragrance
Autumn is the season of pumpkin harvest
If you are tired of pumpkin pie
Try this pumpkin bread and share it with your family
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I’m Qiong, see you next time