Hydrangea bread
Overview
When the bread comes out of the oven, its attractive color and aroma already give me a sense of accomplishment. Coupled with the compliments from the two gourmets, haha, this makes me continue to work hard~~~
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Ingredients
Steps
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Peel and cut the pumpkin into cubes and steam until cooked.
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Blend the steamed pumpkin into a fine puree in a food processor.
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Weigh the required ingredients and mix them together.
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Knead vigorously until it reaches the expansion stage and the film can be pulled out. Cover with a damp cloth to start the first fermentation.
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Fermented dough.
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Take the dough out and place it on a chopping board, press it thoroughly to get out the air, and divide it evenly into 7 portions. (The photo was not taken completely)
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Divide each dough into 3 smaller pieces.
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Shape into long strips.
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Braid it into a braid shape.
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Make the ring into a circle and tuck both ends into the middle to form a hydrangea shape.
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Place the prepared bread dough on a baking sheet and cover with plastic wrap for secondary fermentation. The weather was hot, so I didn't put it in the oven.
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Secondly fermented bread dough
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Brush with egg wash and sprinkle with black sesame seeds. Preheat the oven, upper and lower heat, middle rack, 175 degrees, bake for 20 minutes.
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Freshly baked.
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Remove and place on the grill to cool.
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Finished product picture.
