Pumpkin Face Bread

Weigh all the ingredients into a mixer and mix until the dough is smooth and elastic and you can pull off the mask.

Ferment at room temperature for 30 minutes. Divide the dough into 400g pieces, roll into 3 40g pieces and let rest for 20 minutes.

Cut a 400g dough rod into a semi-circle.

Roll 3 pieces of 40g dough into long strips, each about 18CM.

Place three dough sticks into the baking pan.

Place the semicircle of dough on top.

Catch each dough interface.

Turn the smooth side of the dough over and press the leaves onto it. (As shown in the picture)

Press the eyebrows up (as shown in the picture)

Use the mold to press out the eyes.

Place the excess round dough on both sides to make cheeks (as shown in the picture)

Use a ruler to carve out the mouth.

Ferment for 35 minutes at a temperature of 30°C and a humidity of 75%.

When fermentation is complete, sprinkle rye flour on the surface and make cuts on the leaves.

Bake at oven temperature of 210℃ for 30 minutes and 200℃ for 30 minutes.

Overview