Halloween Pumpkin Bread

How to make medium-sized seeds: Add yeast powder and pumpkin juice to dissolve in a basin

Then add flour, milk powder, and salt in sequence, stir well, knead into a ball, and put it in a crisper and cover it.

Ferment at low temperature in the refrigerator for more than 15 hours until it doubles in size. It is a medium-sized dough

After adding yeast powder, egg liquid, flour, milk powder, water, sugar, salt and other main dough ingredients in sequence, tear the medium-sized dough into pieces and add them to the basin

Use a chef's machine to stir at slow speed until gluten comes out

Add softened butter

Then stir at a slow speed until the fully expanded stage can pull out large pieces of film

Form into a smooth ball and put into a container

Send until doubled in size

Take out the dough and deflate it, cut it into a small ball, add Banlan juice and a little flour and knead it into a ball to make a pumpkin base

Divide the rest of the dough according to weight, reunite and relax

Shape the relaxed pumpkin dough into a round piece with a thick middle and thin edges, wrap it in bean paste, pinch it tightly, close the dough downward, and use a scraper to press out the texture. You can also press after the final fermentation is completed.

Brush with water and stick on the shaped pedicle

Arrange the bread embryos in the baking pan and put them in the oven for final fermentation. A bowl of boiling water should be placed in the oven in advance to create a moist and warm fermentation environment

Spray the risen bread dough with water, put it in the preheated oven, bake at 180° for 20 minutes

Take out the baked bread and let it cool, then use chocolate sauce to paint eyes, ears, mouth and nose

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