This bread is wrapped in a spicy pumpkin filling because it replaces water and dough with pumpkin, so the students who like pumpkin flavor should like it more, but the filling should not be too sweet, otherwise it is easy to stink.The original is love and freedom, the water in it I replaced with pumpkin paste, pumpkin paste is better to reserve 5-10%, so as not to add too much moisture to the dough at once.

WHAT YOU NEED

Ingredients

High flour 181 grams
Low flour 50 grams
38 grams of soup
2.5 grams of instant yeast
40 grams of fine sugar
10 grams of milk powder
25 grams of eggs
111 grams of pumpkin
25 grams of butter
3 grams of salt

How TO MADE Pumpkin wrapped bread

Steps 1 to 4

1. First pour 20 grams of boiling water into 20 grams of high powder, stir and cool, preferably in the refrigerator for one night, then put the other materials except butter and yeast in the packing machine bucket.

2. After 15 minutes of sitting down, I left for an afternoon.

3. (It's easy to get rid of the film, but don't leave it too long, the temperature is high in summer, the material is easy to spoil, in fact half to an hour is enough)

4. After settling, the layout has been able to pull out a relatively smooth thick film.

Steps 5 to 8

5. Add yeast and butter to the dough for 25 minutes.

6. And into a smooth dough.

7. It can be pulled out of a smoother thin film and left to ferment in a warm, humid place until it is 2-2.5 times larger.

8. Make the pumpkin pie in advance.

Steps 9 to 12

9. The pumpkins are cooked and the sugar is added to make a thick paste, and the butter is added to make a thick paste (300 grams of pumpkin paste, 45 grams of refined sugar, 45 grams of butter).

10. The dough is separated into about 80 grams of 5 and 50 grams of 2 and rolled with a round lid to keep the fresh film for 15 minutes.

11. (It was actually divided into five parts, because I wanted to try other shapes, so I divided it into seven parts.)

12. ）

Steps 13 to 16

13. Take a large piece of dough and knead it into an oval.

14. The long edge of the cover is thin.

15. Put the pumpkin on top, don't put the pumpkin on the bottom.

16. Roll from top to bottom, close the mouth.

Steps 17 to 20

17. Cut in half, don't cut at the head.

18. Cross twist and squeeze.

19. Finally fermented in a warm, moist place with a preservative film.

20. It's twice as big.

21. Put in a preheated oven and heat the middle layer at 180 degrees for 20 minutes.

22.