Pumpkin Caterpillar Bread

Overview

The simple shape allows you to make lovely bread without the need for molds. The golden color of the pumpkin makes the bread even more beautiful. The soft bread paired with the sweet bean paste filling is really hard to love! If you like it, please give me likes and favorites. I need your support to bake 15 pieces, thank you!

Tags

• baking
• children
• old man
• bread
• late night snack
• cheesecake
• children's day
• bean paste filling
• butter
• clear water
• high gluten flour
• low gluten flour
• pumpkin puree
• whole egg liquid
• yeast
• salt

Ingredients

Steps

1. 1 First, we slice the pumpkin, wrap it in plastic wrap, and steam it in a pot.

   

2. 2 The steamed pumpkin will be very soft. Use a spoon to mash it into a puree. Weigh 80g and set aside.

   

3. 3 Weigh the high-gluten flour and low-gluten flour, mix and sift. Weigh the other ingredients and set aside. Soften the butter at room temperature.

   

4. 4 Pour the flour and yeast mixture onto the silicone mat, add the egg liquid and pumpkin puree, mix briefly, add salt, start to gradually add water, and knead into a dough.

   

5. 5 When you start kneading the dough, it will feel sticky to your hands. Don't be afraid, just keep kneading.

   

6. 6 When the dough is no longer sticky, the surface is smooth, and a thick film can be pulled out by pulling off a small piece.

   

7. 7 At this point you can add the softened butter. Keep rubbing, it will be sticky again, don’t worry, keep going!

   

8. 8 Knead until the dough is expanded, that is, by pulling off a small piece of dough, you can easily pull out the thin glove film without breaking it.

   

9. 9 Knead the dough into a smooth dough and place it in a basin to prepare for fermentation.

   

10. 10 Place in the oven and choose to ferment. The time is set at 50 minutes. To ensure humidity, place a bowl of hot water in the oven.

    

11. 11 When the dough has doubled in size, it's ready.

    

12. 12 Deflate the fermented dough by rolling or kneading it.

    

13. 13 The deflated dough is arranged into a long strip, covered with plastic wrap and allowed to rest for 10-15 minutes.

    

14. 14 Press the relaxed dough with your palms and roll it out.

    

15. 15 Roll the dough into a large rectangular piece.

    

16. 16 Cut the dough into long strips at 1/3 of the surface, and put an appropriate amount of bean paste filling on the left side.

    

17. 17 Roll up the dough sheet from the left side where the filling is, pinch both ends and shape slightly.

    

18. 18 Roll the dough into a strip and wrap it around the roll. The excess strips can be cut off.

    

19. 19 Arrange them all in order and place them on the baking sheet. Send to the oven for fermentation for the second fermentation.

    

20. 20 The fermented bread embryo already looks like a caterpillar. Brush the surface with a layer of whole egg liquid and bake it in the oven at 175 degrees for 20-25 minutes. I made a simple roll out of the extra dough and kept it on the side.

    

21. 21 After the bread is baked, choose one end and dot two little eyes with chocolate to make them look bright.

    

22. 22 Ok, the simple and convenient caterpillar bread is ready.