Egg yolk pumpkin puree flower bread

Overview

I really have no appetite in the hot summer. I can't eat anything simple, but I just can't hold back my love for baking. No matter how hot it is, as soon as I have a new idea, take action immediately. Today I recommend this salted egg yolk pumpkin puree bread to everyone - soft bread, paired with the sweetness of pumpkin puree, the sand and saltiness of salted egg yolk, and the fragrance of egg yolk, it is a perfect match!

Tags

• baking
• bread
• butter
• duck egg yolk
• egg
• high gluten flour
• pumpkin puree
• sauté pumpkin puree with butter
• use fine sugar for fried pumpkin puree
• yeast powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare all required materials

   

2. 2 Add butter and sugar and fry pumpkin puree

   

3. 3 Finished product

   

4. 4 Cooked duck egg yolk

   

5. 5 Knead the dough to the expansion stage, let it rise until it has doubled in size, take it out and roll it into a round shape

   

6. 6 Cover with a wet basket and let rise again for 10 minutes

   

7. 7 Take one portion, roll it out and spread it with pumpkin puree

   

8. 8 Add salted egg yolk and wrap tightly

   

9. 9 Form into a round shape and flatten slightly,

   

10. 10 Use scissors to cut out the petal shape as shown

    

11. 11 Place it in the oven again to rise until doubled in size, brush with egg wash and sprinkle with sesame seeds

    

12. 12 Place in the middle rack of the preheated oven at 180 degrees and bake for 18 minutes.