How to make pumpkin bread with red bean paste

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  1. Pour 240 grams of high-gluten flour into the kneading basin, add 70 grams and steam until cooked Cool and sifted pumpkin puree, 10g milk powder, 25g egg liquid, 30g caster sugar, 3g yeast, 3g salt; 25g butter softened at room temperature and set aside, 80g water set aside

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  2.Use chopsticks to mix all the ingredients in the basin evenly

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  3.Add water and stir well to form a ball

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  4.Move the dough to the kneading mat and start kneading.You can use a gentle throwing technique to speed up the dough's elasticity

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  5.A thick film will appear after about ten minutes

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  6.At this time, add 25 grams of softened butter and continue kneading

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  7. When the dough Knead until the film can be pulled out

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  8. Wrap the round lid with plastic wrap for fermentation

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  9.After an hour, the dough fermented to 1.5 times in size

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  10. Divide the exhaust into eight equal parts, then round and relax for fifteen minutes

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  11. Use the resting time of the dough to divide the red bean paste filling and set aside, 25 grams each, eight in total

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  12.Take four 28 cm long cotton threads and lay them out in the shape of "meter"

• 13. Flatten and roll out the rested dough, add red bean paste filling and wrap it like a bun, with the seam facing down
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  14.Place the wrapped dough in the center of the word "rice" and lift it up

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  15.Tie it well, remember not to tie it too tightly

• 16.After everything is done, place it in a warm place for secondary fermentation

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  17.It will double in size after forty minutes

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  18. Preheat the oven to 180 degrees with upper and lower heat, then place the middle rack and bake for 20 minutes

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  19.After release Let cool

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  20.Gently untie all the cotton threads

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  21.Plug in the cookie stick

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  22. Finished product picture

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  23.Finished product picture

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  24.Finished product picture