Pumpkin bread

WHAT YOU NEED

Ingredients

500 grams of flour
140 grams of pumpkin
White sugar 35 grams
90 grams of milk
40 grams of butter
5 grams of yeast
2 grams of salt
50 grams of eggs
10 grams of coconut

How TO MADE Pumpkin bread

Steps 1 to 4

1. The pumpkin is peeled, cut into small pieces, steamed, and the steamed pumpkin paste is passed through a filter net to make the pumpkin paste more delicate.

2. After sifting, add sugar, salt, egg juice, yeast, milk, pumpkin paste, mix with a chopstick into a snowflake, knead the dough to the expansion stage, add softened butter, knead to the full expansion stage, i.e. out of the thin film.

3. Cover the finished dough with a wet cloth or a preservative film and let it ferment in a warm place until it is 2.5 times larger (when adding milk, add it gradually, adding or reducing the amount of milk according to the degree of water absorption of the flour)

4. The fermented dough is removed from the exhaust and divided into small doughs of 30 g (for four braids) and 50 g (for three braids), rolled and loose for 15 minutes.

5. The small dough is flattened by hand, made into an oval shape with a dough stick, and the thinner edges of one side are rolled up from right to left and rubbed into thin long strips.

6. 5 rub one end of 4 noodles weighing 30 g together, 4 to 2, 1 to 3, 2 to 3, repeat this until complete, and glue the tail as well.

7. (This is a four-piece pattern)

8. Repeat the above steps to prepare all the braids, put oil paper or tin paper on the baking tray (butter must be applied to prevent sticking), put it in a warm place to ferment twice as much, brush the egg juice on the surface, then sprinkle coconut oil.

9. Preheat the oven to 180 degrees and bake for 15 minutes.

10.

Handy cooking tips

　　When braiding, it is important to loosen the braid so that it does not affect the height of the second fermentation.