How to make pumpkin mochi bread

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  1.Peel the pumpkin, cut into small pieces, and steam on the steamer.

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  2.Crush the pumpkin pieces into puree and place it on the sieve to drain as much water as possible.

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  3. Mix pumpkin puree with half of the flour, sugar, yeast, and water for about 5 seconds minute.

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  4. Add the other half of the flour and salt.

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  5.Mix to form a dough.

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  6. Place the dough on the countertop and beat.

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  7. Beat the dough until a rough film can be pulled out.

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  8.Add butter and mix.

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  9.Continue beating until a thicker film that is not easy to break can be pulled out.

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  10. Knead the dough, put it into a basin, cover it with plastic wrap for the first fermentation.

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  11. Add powdered sugar and egg whites to black sesame powder.

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  12. Stir evenly with chopsticks to prepare the mochi filling.

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  13. The dough is fermented until it doubles in size.

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  14. After the dough is deflated, divide it into 2 equal parts, roll it into a ball and let it rest for 15 minutes.

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  15. First roll the two balls into oval shapes.

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  16. After pulling the four corners into a rectangle with your hands, use a rolling pin to flatten it.

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  17. Apply black sesame sauce, leaving a small section on the edge, and smooth it with a scraper.

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  18. Roll up from bottom to top.

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  19.After rolling, the bottom is glued tightly.

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  20.After both are done, put them into the baking pan for final fermentation.

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  21. After fermentation is completed, brush with egg wash.

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  22.Put it into the preheated oven, heat up and down, and set the middle rack at 180 degrees for 20 minutes.

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  23. Bake until golden brown, take out and let cool.

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  24.Slice and enjoy, it tastes great.