Bionic Pumpkin Bread
Overview
Bionic pumpkin bread is a cute little pumpkin made this way. I made pumpkin toast and pumpkin bread. I like the golden color and sweet taste of pumpkin. I learned it from a friend and used string to shape the bread. It’s so cute. Ingredients: 120g of pumpkin puree, 80g of sugar, 30g of high flour, 250g of low flour, 50g of salt, 2g of yeast, 3g of butter, 25g of butter. Filling: red bean and white sugar. Method:
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Ingredients
Steps
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Place pumpkin puree, water, sugar and salt in a bread bucket.
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Add flour
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Mix into dough.
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Add yeast and start the dough mixing process of the bread machine. After two times, add butter and knead into a dough. Turn off the bread machine to ferment.
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Wash the red beans and press them directly in a pressure cooker.
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Pour off excess water while hot. Add sugar.
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Stir into refried beans. (This is simpler, no need to fry or add oil, and it tastes more textured)
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Take out the risen dough.
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Divide the dough into small portions, my dough is 70 grams each.
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Roll into a ball and rest in plastic wrap for ten minutes.
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When the rope is slack, prepare the rope and soak it in corn oil. I forgot about it and used it directly. It will be easier to pull out after soaking it. If the dough is larger, I use five threads. If the dough is smaller, you can use four threads. Just cross them and place them evenly.
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Flatten the dough into a sheet.
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Wrap with bean paste.
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Close it slowly. If the closing area does not stick together, you can use a little water.
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Wrapped bread.
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Place on the string.
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Gather the string and tie it into a loose knot.
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After everything is done, put it in the oven for fermentation. Remember to add a bowl of hot water to increase the temperature. After the bread has risen, start the oven and set it to 180 degrees for 20 minutes. Pay attention while baking and cover with tin foil after it is colored. After baking, let it cool and then garnish with green vegetable stems and leaves. I used the stems and leaves of Patchouli.
