Today I made a pumpkin halal, which is the traditional bread of the Jews, and pumpkin halal is the festive bread they eat on New Year's Eve.The pumpkin is used because its hard shell encloses the soft inner shell, symbolizing God's protection for them in the coming year.Jews think that halal bread is a symbol of peace and beauty, and a knife is a symbol of war killing, so you can't cut halal with a knife, the traditional way of eating is to tear it with your hands.Therefore, most of the halas are made of braids, which makes it easier to tear.And don't ask me why it's not a full picture of the pumpkin halal, it's not a full picture, because when it came out of the oven, it was eaten by the dolls of the family... in the process of taking the photo, it was eaten and let her mother help her tear off a small piece, I've never seen my baby eat so much, maybe this pumpkin halal is so good to eat!

WHAT YOU NEED

Ingredients

65 grams of pumpkin
260 grams of high-quality flour
4 grams of dry yeast
1/4 teaspoon of cinnamon powder
1/4 teaspoon of flour
80 grams of warm water
55 grams of white sugar
3 grams of salt
25 grams of vegetable oil
30 grams of egg juice
Surface decoration brushed with egg yolk

How TO MADE South Guayara

Steps 1 to 4

1. Mix dry yeast, water, cinnamon powder, ginger powder and 50 grams of high powder, let it stand for 20 minutes to create bubbles, the sponge dough head is made, this step diagram is forgotten in a hurry, very simple

2. The pumpkin is peeled, separated from the water, steamed, and crushed into a dough with a spoon.

3. Add sugar, salt, egg yolk, pumpkin paste, and the remaining high-fiber flour to the sponge dough in the baking machine, open the dough and dough function, and knead for 10 minutes.

4. Then the vegetable oil is poured into the wrapping machine, and the lid and lid are opened again.

Steps 5 to 8

5. Until it's fully expanded.

6. The dough is placed in a bowl covered with a preservative film at room temperature (22°C to 25°C) and fermented for 2 to 3 hours, until the dough is fermented to 3 times its size, and the finger is pressed down without bouncing back.

7. (You can also use a baker or oven to ferment)

8. After removing the air from the dough, divide it into three equal parts, then divide the three equal parts into four, four, five equal parts, roll, loosen.

Steps 9 to 12

9. Leave four portions of the dough and refrigerate the rest to prevent over-fermentation.

10. Take four equal portions of dough, grind them into long strips of about 25 centimeters, thick in the middle and thin at both ends, pinch one of the four long strips together, the other end facing itself, and program the four braids in the same way.

11. Right 1 to right 2, left 2 to right 1.

12. Left 1 to left 2, right 2 to left 1.

Steps 13 to 16

13. Repeat the above steps until complete.

14. Take another four doughs, make four braids as above, and place them side by side with the first four braid doughs.

15. Take the remaining five doughs and grind them into long strips of about 30 centimeters thick at both ends, pinch them together at one end and turn them toward each other at the other end, and make five braids in one go.

16. Right one to the left, left one to the middle.

Steps 17 to 20

17. Left 2 in the middle.

18. Repeat steps to complete

19. Place five braids on top of two four-braid doughs, with the excess at both ends tucked into the bottom.

20. Cover the egg yolk at room temperature to double the fermentation, take about 2 hours, brush the surface, put the egg yolk in a preheated oven to 150 degrees, first cook at low temperature for 25 minutes, then adjust to 175 degrees, cook for 15 minutes, surface golden yellow, if you do not like the surface color too dark, cook for 25 minutes with tin paper

Steps 21 to 24

21. A map of the finished product

22. Another internal organizational chart

23. The United States

Handy cooking tips

　　The dough should not be too soft, otherwise it will be difficult to form.The second fermentation of the dough must be sufficient, otherwise it will swell too much during baking and there will be traces of tearing at the seams.Each oven has a different temperature, so adjust according to your oven temperature.