How to make pumpkin milk stick bread

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  1.Prepare the ingredients, steam the pumpkin and mash it into puree

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  2. Remove salt and butter In addition, put the other ingredients of the main dough into the mixing machine and mix slowly first.

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  3. Stir until the expansion stage is smooth and form a ball, add salt and softened butter.

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  4. Start kneading again and allow the butter to be completely absorbed for about 20 minutes until the dough becomes smooth.Just pull out the glove film.

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  5. Form the dough into a ball and put it into a bowl.Let it ferment until it doubles in size..

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  6. If you poke a hole with your finger and it does not shrink or collapse, it means the fermentation is complete.

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  7. Take out the fermented dough and press it with your hands a few times to release the air.

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  8. Divide the dough into 9 small pieces of 50 grams, roll them into balls and let them rise.Send for 10 minutes.

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  9.Take a small dough that has risen and flatten it, and use a rolling pin to roll it into a long strip.shape.

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  10. Then, roll it up from the side and pinch it tightly.

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  11.Follow this method, put all the remaining dough into the baking pan.

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  12.Finally, put it into the oven for secondary fermentation, with a temperature of 35 degrees and a humidity of 85%., bake for 50 minutes.

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  13. After fermentation is completed, brush the surface of the bread with a layer of egg wash.

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  14.Preheat the oven in advance, set the upper heat to 190 degrees and the lower heat to 170 degrees, and bake 15 minutes.The surface is golden and ready to be baked.

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  15.Let cool

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  16.Ready to eat