Pumpkin sesame garland bread

Overview

Using pumpkin puree to make bread is not only nutritious, but also improves the texture of the bread. What’s more important is the natural color and beautiful appearance. From the beginning of making to the finished product, the orange-yellow dough has always accompanied my quietly happy mood. This time it was made using the one-time fermentation method, eliminating the need for relaxation and secondary fermentation. This simple production is OK, and it is rolled into a tube shape with black sesame paste and woven into a garland. The whole process is a wonderful enjoyment. The finished product is very beautiful, and I am reluctant to eat it every time it comes out of the oven. Guan Jian cannot bear to destroy any of it. I think such a beautiful finished product should leave the recipe.

Tags

• baking
• butter
• egg liquid
• fine sugar (mixed with filling)
• high gluten flour
• pumpkin puree
• yeast
• black sesame paste
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Wash and cut the pumpkin into pieces, steam it over high heat for 20 minutes, let it cool, remove the heart, take about 140g, add 70g of milk and use a wall breaker to beat evenly into a puree (each brand of flour has different water absorption, so reserve liquid);

   

2. 2 Pour into the mixing bowl of a chef's machine, add 3g of yeast, stir with chopsticks and let it sit for a few minutes (or press the pumpkin into puree and mix with the main dough ingredients except butter, knead into a smooth dough and then add butter, follow your personal preference!);

   

3. 3 Add 300g high-gluten flour, 40g egg liquid and 50g fine sugar, and start the kneading program of the chef's machine;

   

4. 4 Knead the dough evenly, add 2g of salt, and continue kneading the dough until smooth;

   

5. 5 Add 25g of butter and continue the kneading process;

   

6. 6 Knead the dough to the expansion stage (no need to knead out the glove mold);

   

7. 7 Use a rolling pin to roll the dough into a rectangular piece of 50 cm x 35 cm;

   

8. 8 Spread a layer of black sesame paste evenly;

   

9. 9 Roll it into a long tube, cover it with oil paper, and cut it lengthwise from the middle with a knife;

   

10. 10 Cut side up, braid into twists and place in baking pan;

    

11. 11 Cover with plastic wrap and ferment until no more than twice in size (I fermented it directly at room temperature in this hot weather);

    

12. 12 Place in the middle rack of a preheated 180-degree oven, turn the heat up and down, and bake for about 25 minutes;

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures