Pumpkin Twisted Bread

2025-04-04 02:59:14 154

This bread uses pumpkin instead of water and flour, and is wrapped in sweet pumpkin filling, so students who like pumpkin flavor should like it more. However, the filling should not be too sweet, otherwise it may become greasy. The original recipe is for love and freedom. I replaced the water inside with pumpkin puree, and it's best to reserve 5-10% of pumpkin puree to prevent it from getting too wet when added to the dough at once.

Details of ingredients

High powder181 grams
Low powder50 grams
Soup type38 grams
Instant dry yeast2.5 grams
Fine sugar40 grams
salt3 grams
milk powder10 grams
Egg liquid25 grams
Pumpkin puree111 grams
butter25 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Pumpkin Twisted Bread

1. First, pour 20 grams of boiling water into 20 grams of flour, stir well, and let cool. It is best to refrigerate overnight. Then, put the other ingredients except butter and yeast into the bread machine bucket.
After 15 minutes of kneading, let it rest. I spent the whole afternoon there. (It's easy for the film to come out when left to stand, but don't let it sit for too long. In summer, the temperature is high and the material is prone to damage. In fact, it only takes half an hour to an hour.)
3. The arrangement after standing still can pull out a relatively smooth thick film.
4. Add yeast and butter, and mix with flour for 25 minutes.
5. Blend into a smooth dough.
6. It can pull out a relatively smooth film and ferment it in a warm and humid place to 2-2.5 times its size.
7. Prepare pumpkin filling in advance. After steaming the pumpkin, add sugar and stir fry to make a thick paste. Add butter and stir fry to make a thick paste (300g pumpkin puree, 45g granulated sugar, 45g butter).
8. Take out the dough and gently press it to release air. Divide it into 5 pieces weighing about 80 grams and 2 pieces weighing about 50 grams. Roll it round and cover it with plastic wrap and let it relax for 15 minutes. (Actually, it was originally divided into 5 parts because I wanted to try other styles, so I divided it into 7 parts.)
9. Take a large piece of dough and shape it into an oval shape.
10. Flip over and press the thin long edge.
11. Apply pumpkin filling, do not apply underneath.
12. Roll up from top to bottom and seal.
13. Cut in half, do not cut off the head.
14. Cross and twist it, then pinch it.
15. Cover with plastic wrap and let it ferment in a warm and moist place.
16. Send to twice the size.
17. Place it in the preheated middle layer of the oven and heat it up and down to 180 degrees Celsius for 20 minutes.