Pumpkin Blossom Bread

Overview

That day, two friends suddenly said that they haven't eaten the pumpkin bread I made for a long time. It was delicious. Then they remembered that I hadn't made it for a long time. As a result, I bought a large piece of pumpkin the next day. This time, instead of making pumpkin toast, I changed the shape and made it into a flower shape. I didn't really process the picture because I put more pumpkin filling. It's so yellow and so delicious!

Tags

• baking
• bread
• butter
• egg liquid
• high gluten flour
• raw pumpkin
• use fine sugar for pumpkin filling
• yeast
• fine sugar
• milk

Ingredients

Steps

1. 1 Place all ingredients except butter into bread pan.

   

2. 2 Start a dough kneading program.

   

3. 3 Add butter and start another dough cycle.

   

4. 4 Check the dough to see if the film can be pulled out.

   

5. 5 Take it back and ferment until doubled in size.

   

6. 6 Remove the exhaust.

   

7. 7 Divide into 9 portions, roll into balls, cover with plastic wrap, and let rise for 20 minutes.

   

8. 8 Take one portion and roll it into an oval, thinning the bottom edge.

   

9. 9 Spread a layer of pumpkin filling.

   

10. 10 Roll up from top to bottom.

    

11. 11 Cut off in the middle.

    

12. 12 Cut in half again, being careful not to cut off here, leaving about 1/4.

    

13. 13 Lift both ends slightly.

    

14. 14 Place the other cross-stack on top.

    

15. 15 Finish in turn.

    

16. 16 Place in a warm place to ferment, pour egg wash on the surface and sprinkle with white sesame seeds.

    

17. 17 Preheat the oven to 170 degrees and bake for about 18 minutes.

    

18. 18 Pumpkin filling is made and pumpkin is steamed.

    

19. 19 Sieve into fine pumpkin puree.

    

20. 20 Add butter and caster sugar to a pan and stir-fry until thickened, cool and then store in the refrigerator for later use.

    

21. 21 Soft and chewy, it’s great for breakfast or afternoon tea.