Eggless Pumpkin Bread

Eggless Pumpkin Bread

Overview

I couldn’t eat pumpkin at home, so I made a few pumpkin staple dishes. When making this bread, I found that there were no eggs at home, so I changed the recipe. You can also make bread without eggs. Check it out if you like

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Ingredients

Steps

  1. Main ingredients: 270 grams of high-gluten flour, 100 grams of pumpkin puree, 65 grams of water. Accessories: 5 grams of yeast, 25 grams of corn oil, half a teaspoon of salt (special spoon for baking), 12 grams of milk powder, appropriate amount of bean paste filling, appropriate amount of honey and nuts. Production process: cut the pumpkin into pieces, cover with plastic wrap and microwave for 10 minutes

    Eggless Pumpkin Bread step 1

  2. Take out the pumpkin, cool slightly, peel and grind into puree

    Eggless Pumpkin Bread step 2

  3. First put the liquid water and pumpkin puree, the total weight of the two is 165 grams, add fine sugar and oil (if you use butter, use the post-oil method, add butter when making the dough for the first time)

    Eggless Pumpkin Bread step 3

  4. Add flour, milk powder, half a teaspoon of salt, 1 and a half tablespoons of yeast, and yeast cannot be put together with salt. It is best to bury the yeast in the flour

    Eggless Pumpkin Bread step 4

  5. Start the bread machine and knead the dough

    Eggless Pumpkin Bread step 5

  6. I use a SLR to take pictures of myself. I can only take a small piece of dough, unfold it, and knead out the glove film

    Eggless Pumpkin Bread step 6

  7. After basically fermenting for 1 hour (fermented to 2.5 times the size), how to test the successful fermentation: Stick your index finger on dry flour, insert it into the dough, if it does not shrink back, then it is ready

    Eggless Pumpkin Bread step 7

  8. To exhaust the air, you need to rub it vigorously at this stage

    Eggless Pumpkin Bread step 8

  9. Divide into 4 equal portions, roll into balls, and ferment for 15 minutes

    Eggless Pumpkin Bread step 9

  10. As shown in the picture, bean paste filling

    Eggless Pumpkin Bread step 10

  11. Roll it up

    Eggless Pumpkin Bread step 11

  12. Place the shaped dough on a baking sheet, then put it in the oven. Put a basin of steaming hot water in the oven. Close the oven door for final fermentation, about 40 minutes to 1 hour, until the dough doubles in size

    Eggless Pumpkin Bread step 12

  13. After fermentation, cut it with scissors (as shown in the picture), and brush the surface with egg yolk liquid (I used honey instead, and then added some melon seeds)

    Eggless Pumpkin Bread step 13

  14. Preheat the oven to 180 degrees for about 20 minutes, you can control it flexibly.

    Eggless Pumpkin Bread step 14

  15. Out of the oven

    Eggless Pumpkin Bread step 15