Croissant

Overview

Pumpkin is really a natural coloring agent. Bread made with pumpkin puree has a very soft and sweet texture. Just looking at the golden color of the bread will make you put it down and praise it

Tags

• baking
• bread
• corn oil
• egg
• high gluten flour
• milk powder
• pumpkin puree
• white sesame
• whole egg liquid
• yeast
• fine salt
• fine sugar

Ingredients

Steps

1. 1 Peel and cut the pumpkin into cubes and steam until cooked.

   

2. 2 Blend the steamed pumpkin into pumpkin puree in a food processor.

   

3. 3 Weigh all the ingredients, put them into a bowl, and mix into a dough.

   

4. 4 Knead the dough vigorously until it reaches the expansion stage and the film can be pulled out. Cover with a damp cloth and let it ferment in a warm place. This is a physical job, but it is also fun to enjoy the process while listening to music

   

5. 5 Fermented dough.

   

6. 6 Take out the dough and place it on a chopping board, press it thoroughly to deflate the dough, and divide it evenly into 6 small portions.

   

7. 7 First roll it into a round shape.

   

8. 8 Fold both sides inward.

   

9. 9 Roll out into a triangle shape.

   

10. 10 Starting from the long side, roll it into a horn shape.

    

11. 11 Place the prepared bread dough into a baking pan, cover with plastic wrap, and allow for secondary fermentation. (The weather is hot, so there is no oven)

    

12. 12 Second fermented dough.

    

13. 13 Brush the top with egg wash and sprinkle with white sesame seeds. Bake in preheated oven. Fire up and down, middle level, 175 degrees, 20 minutes.

    

14. 14 Take the baked dough out of the oven immediately, put it on the grill to cool, and put any excess into a plastic bag and seal it for storage.

    

15. 15 Finished product.