Pumpkin Twist Bread

Overview

This bread uses pumpkin instead of water and flour, and is also filled with sweet pumpkin filling, so students who like pumpkin flavor will like it better, but the filling should not be too sweet, otherwise it will be easy to get bored. The original recipe is from Love and Freedom. I replaced the water in it with pumpkin puree. It is best to reserve 5-10% of the pumpkin puree to prevent the dough from getting too wet when added at once.

Tags

• baking
• bread
• halloween
• butter
• cake flour
• egg liquid
• high powder
• instant dry yeast
• milk powder
• pumpkin puree
• tangzhong
• fine sugar
• salt

Ingredients

Steps

1. 1 First, add 20 grams of high flour with 20 grams of boiling water, mix well and let cool. It is best to refrigerate it in the refrigerator for one night. Then put other ingredients except butter and yeast into the bread machine barrel.

   

2. 2 After kneading the dough for 15 minutes, let it rest. I let it rest all afternoon. (It’s easy to leave the film alone, but don’t leave it for too long. In summer, the temperature is high and the material is easy to break. In fact, half to an hour is enough)

   

3. 3 The arrangement after standing can already pull out a relatively smooth thick film.

   

4. 4 Add yeast and butter and knead for 25 minutes.

   

5. 5 Knead into a smooth dough.

   

6. 6 A smoother film can be pulled out and fermented in a warm and humid place until it is 2-2.5 times larger.

   

7. 7 Make the pumpkin filling ahead of time. After the pumpkin is steamed, add sugar and fry until it becomes a thick paste. Add butter and fry until it becomes thick (300 grams of pumpkin puree, 45 grams of fine sugar, and 45 grams of butter).

   

8. 8 Take out the risen dough, press lightly to deflate, divide into 5 pieces of about 80g and 2 pieces of 50g, roll into round balls, cover with plastic wrap and let rest for 15 minutes. (Actually, it was originally divided into 5 parts. Because I wanted to try other styles, I divided it into 7 parts.)

   

9. 9 Take a large piece of dough and roll it into an oval shape.

   

10. 10 Flip and thin the long sides.

    

11. 11 Spread pumpkin filling, but don’t spread it on the bottom.

    

12. 12 Roll up from top to bottom and seal.

    

13. 13 Cut in half without cutting off the head.

    

14. 14 Cross and twist and pinch.

    

15. 15 Cover with plastic wrap and leave to ferment in a warm and humid place.

    

16. 16 Let it double in size.

    

17. 17 Place in the middle rack of the preheated oven and heat to 180 degrees for 20 minutes.