Pumpkin Bean Paste Bread

Take the steamed pumpkin puree, add milk and white sugar, put it into a food processor and beat into a fine pumpkin milk puree

Pour into a chef's machine or bread machine

Add all dough ingredients except butter

Start the mixer and knead the dough for about ten minutes until it becomes smooth

Add butter and knead for another ten minutes

Knead to the expansion stage to pull out a hand mask that is not easy to break

Shaping for fermentation

Ferment until 2.5 times in size. Dip your finger in flour and poke a hole in the middle without shrinking. Fermentation is complete

After taking out the dough, divide it into eight equal portions, roll them into round balls, cover with plastic wrap and let them rest for a quarter of an hour (each portion of dough is about 65g)

Take the dough and roll it into a round shape and put on the bean paste filling (30g of bean paste filling/piece)

Wrap it like a bun with the seam facing down

Press it slightly and place it in the center of the "meter" line

Twist the thread to leave room for secondary fermentation and tie a knot

Put everything into the oven, add a bowl of hot water next to it for secondary fermentation, and after the secondary fermentation is completed, it will look like plump little pumpkins

After preheating the oven, bake on the middle shelf at 160 degrees for about 20 minutes

Take out of the oven and let cool slightly

Remove the string from the top of the bread and use a toothpick to cut into small pieces and decorate them into pumpkin stems

Pumpkin harvest~

Overview

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Ingredients

Steps