Pumpkin bread for Halloween(wan sheng jie nan gua mian bao )

Pumpkin bread for Halloween

Introduction:

Production steps:

Step 1: Chinese method: add yeast powder and pumpkin juice into the pot to dissolve

Step 2: add high powder, milk powder and salt in turn, mix well, knead into a ball, and put them in the fresh-keeping box.

Step 3: low temperature fermentation in the refrigerator room for more than 15 hours to twice the size, for medium dough

Step 4: after adding yeast powder, egg liquid, high flour, milk powder, water, sugar, salt and other main dough materials in the basin, tear the dough into pieces and add them into the basin

Step 5: cook the machine slowly stirring until the tendons

Step 6: add softened butter

Step 7: stir slowly until the film is fully expanded

Step 8: make a smooth ball and put it into a container

Step 9: double the size

Step 10: take out the dough, cut a small dough, add colorful juice and a little high flour, and knead it into a dough to make pumpkin pedicle

Step 11: divide the rest of the dough according to the weight, reunion and relaxation

Step 12: the loose pumpkin dough is kneaded into a thin disc with a thick edge in the middle, wrapped in bean paste, squeezed tightly, necked down, and the texture is pressed out with a scraper. It can also be pressed after fermentation.

Step 13: brush water and stick the pinched shape

Step 14: place the bread germ in the baking tray and put it in the oven for final fermentation. Put a bowl of boiling water in the oven in advance to create a moist and warm fermentation environment

Step 15: spray the bread germ with water, put it into the preheated oven, bake at 180 ° for 20 minutes

Step 16: take out the baked bread and let it cool. Then draw your eyes, ears, mouth and nose with chocolate sauce

Materials required:

High gluten flour: 240g

Pumpkin paste: 150g

Milk powder: 5g

Yeast powder: 3 G

Salt: 1g

Fine granulated sugar: 40g

Whole egg liquid: 40g

Water: 25g

Salt free butter: 25g

Bean paste: appropriate amount (for filling)

Multicolored juice: right amount

Note: bread texture after the fermentation will increase, in the oven before pressing again.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Wan Sheng Jie Nan Gua Mian Bao