Whole wheat glutinous rice pumpkin bread
Overview
A cute, soft, glutinous and sweet bun. Thank you Hutch for sharing it. The main reason is that the shaping method is really fantastic, because the bread will expand greatly during the fermentation and baking process, so anyone who has made it knows that it is difficult to achieve a shape with deep lines like pumpkin, and there is stuffing inside. But with this tying method, cute and lifelike pumpkin buns can be realized without fear of the lines becoming lighter or disappearing after fermentation and baking. Of course, this still requires a certain amount of patience, including tying the threads before baking and removing the stitches after baking. Let’s take a look at how cute buns are made! (In my ingredients, I added 10 grams of pumpkin puree and reduced the water accordingly. The original recipe is 70 grams of pumpkin puree and 70-80 grams of water)
Tags
Ingredients
Steps
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Steam the pumpkin, mash it into puree, and stir-fry to remove excess water. The humidity of the pumpkin puree is related to the amount of water added later, so when adding water, do not add water all at once to avoid over-humidity.
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Mix other dough ingredients except butter. (You can also leave the yeast out first) (Leave about 10% of the water first and add it as appropriate.)
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After forming into a dough, put it in the refrigerator for 30 minutes. (Helps to release film)
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Put the dough into the bread machine and knead it for about 15 minutes. The dough will expand but the stretched membrane will break easily.
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Add the softened butter and knead the dough for about 20 minutes.
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Finally, you can take out the dough and beat it for a while until you can pull out a thin and unbreakable film.
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Leave in a warm, moist place until doubled in size.
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Add a little more water than usual to cook the glutinous rice into thinner rice so that it won't become hard when it cools. Add homemade honey beans and sugar osmanthus and mix well. After cooling slightly, divide into 8 pieces of about 35 grams each. (Original recipe: 45, I’m afraid the baking pan will be too big to fit)
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Divide the risen dough into 8 portions.
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Gather the dough in the palm of your hand and circle it as shown in the picture to form a round dough.
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Cover the rounded dough with plastic wrap and rest for 15 minutes.
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Take a piece of dough and flatten it.
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Add glutinous rice filling.
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Close like a bun.
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Make 8 in sequence.
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As shown in the picture, I am short-term at the bottom. The original party did not describe the method. I just explored it myself. If you have a better method, you can use your own. (The thread can be coated with a layer of oil in advance)
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Wrap it into a rice shape, but it can be loosened a little to prevent the skin from breaking after fermentation.
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Tie a knot at the bottom.
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Turn over and place bottom side down.
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Arrange them one by one on the baking sheet, with a certain distance between them.
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Put it in the oven and put a plate of hot water at the bottom. Don't turn on the fermentation when it's hot. Turn it on when it's cold. You can also turn it on for a while and then turn it off. You can adjust it flexibly (you can change the hot water when it gets cold) and let it rise to 1.5-2 times in size.
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The dough that has risen will not spring back when pressed but has a slight tension. (This description comes from love and freedom)
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Preheat the oven 15-20 degrees higher than the actual baking temperature, put it in the oven and turn it to 180 degrees for 15-18 minutes. (If the color is too deep, cover it with tin foil)
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After taking it out of the oven, brush it with butter and gently remove the thread after it cools. Finally, insert a biscuit in the middle and a realistic pumpkin will be ready.
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Finished product
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Finished product
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Finished product
