Pumpkin filling snack bag (homemade pumpkin filling)

Overview

The big pumpkin grown by my grandma has been stored for a while in my hometown. I have been thinking about how to cut it and eat it quickly, so I made pumpkin millet porridge/pumpkin steamed buns/pumpkin lotus leaf sandwich/pumpkin milk flavor! I gave a big piece to my colleague, it was still a lot. I made it into stuffing and then bread. It should be eaten up the fastest! I originally planned to make it look like a pumpkin stuffed with pumpkin, but after baking it didn’t show any stretch marks, but it still looks pretty and delicious!

Tags

• baking
• children
• bread
• breakfast
• butter
• cooked flour
• egg
• high gluten flour
• oil
• pumpkin
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare the pumpkin filling first: cut the big pumpkin into pieces! (What you grow yourself is fragrant)

   

2. 2 Cut into pieces and steam!

   

3. 3 Steam until chopsticks can be inserted!

   

4. 4 Place the steamed pumpkin into a flat-bottomed non-stick pan while it is still hot and mash it into a puree!

   

5. 5 Add sugar and stir fry!

   

6. 6 Stir-fry until the water content of the pumpkin puree reduces. Add the corn oil in 3 batches. Stir-fry each time until the oil is absorbed, then add the oil and continue frying!

   

7. 7 Fry until the pumpkin becomes darker in color and becomes a little non-stick to the pan, add cooked flour (cooked flour: fried glutinous rice flour or fried orange powder)

   

8. 8 If it is not used to make mooncakes, just fry it until it is in this state. If it is used to make Cantonese-style mooncakes, it needs to be fried more dry!

   

9. 9 When done, plate up and let cool!

   

10. 10 Weigh 8 pieces according to 35 grams! Waiting to make bread!

    

11. 11 Prepared bread ingredients: 250g high-gluten flour, 52g eggs, 120g milk, 45g sugar, 3g salt, 25g butter, 3.5g yeast

    

12. 12 Liquid: Put the milk and eggs into the bread machine bucket first!

    

13. 13 Solid: First put sugar and salt on the left and right sides, then pour in high-gluten flour, then make a small hole and add yeast!

    

14. 14 Use chopsticks to stir it into snowflakes first!

    

15. 15 Load the bread machine and start a program!

    

16. 16 The bread machine is working!

    

17. 17 Add softened butter after 20 minutes of the first program, then start another program and knead for 20 minutes!

    

18. 18 Come out! (Actually, it’s not necessary to knead the dough until it comes out when making toast!)

    

19. 19 Take it out and make it round and smooth!

    

20. 20 Cover with wet gauze, start the yogurt function to ferment for 1 hour, turn it off, and use the residual temperature to ferment for half an hour!

    

21. 21 Fermented to double in size!

    

22. 22 Take out the exhaust!

    

23. 23 Divide the dough equally among 8 pieces!

    

24. 24 Take one and flatten it and put in pumpkin filling

    

25. 25 Wrap it tightly with the seam facing down!

    

26. 26 Put it in a baking pan, use a cutting board to stamp out the lines, and put a pumpkin seed on top!

    

27. 27 Let it ferment for 30 minutes, insert a toothpick into the hole and brush it with egg wash! Place in a preheated oven at 170 degrees for 20 minutes.

    

28. 28 It’s out! There is only a small piece of tin foil left at home, and some of them are quite dark from baking! Remember to cover with tin foil after coloring!

    

29. 29 Let’s take another recent photo!

    

30. 30 The bread is soft and the filling is sweet! Served with red bean walnut soy milk for breakfast!