That's right, it's the warmest little bread on the table, the softest little tsundere in the palm of your hand

Today I will share a soft and cute pumpkin bun

It is sweet and fragrant, warm and soft to the touch

If you like it, you must give it a try!

Ingredient Preparation:

Polish species: 50g of gluten flour, 50g of water, 1g of yeast

Main dough: 240g gluten flour, 100g pumpkin puree, 45g milk, 30g whole egg mixture, 45g caster sugar, 3g yeast, 28g butter, 4g salt

Steps:

1. Mix together the materials of the Polish species

Stir with a spatula until it is thick and not dry, then cover and ferment

4-5 hours at room temperature, until the dough no longer grows and a rich honeycomb tissue appears inside

2. The steamed pumpkin is pressed into a puree for later use, the water content of each variety of pumpkin is different, and the water consumption of the dough should be increased or decreased according to the specific state of the dough

Add ingredients other than butter and salt to the pot, and finally add the fermented Polish seed

Beat with a spatula until the dough is formed, then knead the dough with the kitchen machine on second speed until the dough is soft and smooth. Hand kneading is also OK.

Once the dough is smooth, add the softened butter and salt and continue stirring in second setting

Knead until a thin and transparent film is almost produced, and the edge of the crack can be smooth, without reaching the state of the glove film

4. Cover the dough with plastic wrap and leave it in a warm place to rise until it is twice as large, which takes about 1 hour

Poke it with your finger, and the poke hole can be slightly retracted without collapsing

5. Take out the dough and roll it out for exhaust

After exhausting, knead into a dough to further exhaust strength

6. Divide the dough into 10 equal portions with the help of a kitchen scale, and then knead and exhaust each small dough

Finally, they are all arranged into smooth circles

Cover the dough with plastic wrap and let it relax for 20 minutes

7. Roll out the dough and form it into long strips

Then along the long side, fold left and right together

Roll it out again

Then roll it up from the top and bottom ends to the middle, and then turn it over

8. Lay baking paper on a baking sheet, stack the bread, mark the surface of the bread with ××, and then ferment in a warm environment until it is 1.5 times the size, which takes about 35 minutes

After fermentation, sieve a thin layer of high-gluten flour on the surface and prepare it for the oven

9. Middle layer of the oven, up and down heat, reference temperature 180°, reference time 14 minutes

 Tips:

1. After the bread surface is colored, open the box and cover with a layer of tin foil before continuing to bake to prevent the surface color from being too dark or carbonized~

This soft pumpkin bun is ready, light and fluffy, cute and lovely, with a light pumpkin flavor mixed with a little bit of wheat aroma in it, delicious o(* ̄) ̄*)o