How to make whole wheat pumpkin croissants

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  1. Cut the pumpkin into thin slices and heat it in the microwave for about 3 minutes until cooked.

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  2. Pulse the cooked pumpkin with a food processor or wall breaker.into mud.

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  3. Put all the bread ingredients except butter into the bread machine (liquid first, then liquid (Place the sugar and salt diagonally), dig a hole in the middle of the flour, pour the yeast powder, and start the dough mixing process.

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  4. Knead until the dough is formed for about 15 minutes, add butter and continue kneading for 20 minutes.In the expansion stage, the film can be pulled out.

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  5. Let the dough double in size, dip your fingers in flour and poke holes so that it does not collapse or collapse.Just bounce back.

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  6. Take out the dough and deflate it, divide it into eight parts evenly, round and let it rest for 15 seconds minute.

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  7.Take a piece of loose dough, flatten it with your hands, and use a rolling pin to Roll the dough into an oval shape.

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  8. Fold both sides in half towards the middle and pinch to close.

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  9. Use your hands to shape the dough into a carrot shape.

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  10. Use a rolling pin to create a triangular shape, and roll out the wide part to both sides.

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  11. Roll up from top to bottom and close the mouth.

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  12. Place them in a non-stick baking pan.

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  13.Put it in the oven for the second rise.Put a bowl of warm water on the bottom of the oven to maintain humidity., the secondary fermentation temperature is about 38 degrees and the humidity is 85%.

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  14. Take it out when it has doubled in size, and brush the surface of the bread with egg wash.Sprinkle with a little white sesame seeds.

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  15.Put into the middle layer of the preheated oven and bake at 175 degrees for about 13 minutes.about.

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  16.Picture of the finished product.

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  17.Picture of the finished product.

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  18.Picture of the finished product.

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  19.Picture of the finished product.

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  20.Picture of the finished product.