I liked a pumpkin stuffed bread on the day of Dole many years ago. I like it very much. As the saying goes, you will never forget. Now make this yourself, although the taste is not as good as before, but it is really delicious. The crust is soft and a little gluten, the pumpkin stuffing is smooth and smooth, and the taste is really good~
All the bread ingredients except butter are mixed into a dough, and the butter is added to the expansion stage to pull out the film which is not easy to break.
Fermentation at room temperature for about 1 hour to 2 to 2.5 times the size. The fermentation time varies according to the season.
The average is divided into 6 doughs, about one 53g or so. Relax for 15 minutes after spheronization.
Take a loose dough, flatten it, and stuff 18g of pumpkin stuffing. Pinch the cuffs, place in the baking tray, and close the mouth. Run the other dough in sequence.
The baking tray should be covered with plastic wrap or lid and sealed. Continue to ferment to 2 times larger
The oven is preheated to 180 degrees. The dough is fermented twice, and a layer of egg liquid is evenly applied to the surface. Into the middle of the oven, the temperature is adjusted to 160 degrees, baked for 20 to 25 minutes. Pay attention to the coloring, you can cover the tin foil to avoid coloring too deep.
Prepare pumpkin filling when the dough is fermented. Cut the pumpkin into small pieces and steam it into a puree. Add the sugar and butter to the pan and stir fry until thick. If you can use a cooking machine, the taste will be more delicate. This amount is enough to make about 15 fillings, and it is good to use extra refrigeration or to make pumpkin bags.
1. Don't fry the pumpkin stuffing. It's better, the smooth and smooth taste is the best.