Pumpkin hydrangea bag

Overview

The bread made with pumpkin puree is sweet and soft. Although the method is a bit complicated, the shape is beautiful.

Steam the pumpkin and puree it with a food processor
In the bread barrel, put pumpkin puree, egg liquid, flour, salt and sugar in the diagonal corners, yeast in the middle, and cover it with flour
After kneading the dough for 20 minutes, add butter and knead the dough for another 30 minutes to ferment
Take out the risen dough
After the dough is deflated, divide it into 12 pieces of about 30 grams each and let it rest for 10 minutes
Roll the dough into an oval, with the bottom a little thinner
Roll up from top to bottom and wake up for another 10 minutes
Take 2 portions and roll them into 15 cm long strips
cross
The following two intersections
Then cross the two adjacent strips on both sides.
Repeat steps 10 and 11 until everything is braided, and pinch the bottom firmly
Turn over, roll up the small end, pinch the joint, and arrange it into a round shape
Place in oven for fermentation
Brush the risen bread dough with egg wash
Preheat the oven to 175 degrees for 15 minutes