A veritable pumpkin bun, healthy, nutritious, delicious, and beautiful, there are many of them

Today I will share with you a bread made of pumpkin puree and pumpkin seeds, which can be described as a veritable pumpkin bag, the crispy melon seeds and the sweetness of the bread, it tastes very good, it is nutritious and healthy, and the shape is also very cute, let's take a look!

• Pumpkin packs

The production process

Today with the blanching method, the blanching is done one day in advance, 50g of high-gluten flour with 50g of hot water, stir into a dough, cool down with plastic wrap and put in the refrigerator, and the next day mix with the main dough.

The main bread needs 150g of high-gluten flour, and then prepare the other ingredients: 2g of high-sugar resistant yeast, 10g of milk powder, 20g of butter, 2g of salt, 50g of milk, and 50g of pumpkin puree.

The reason for the lack of sugar in the recipe is that a spoonful of sugar has already been added to the pumpkin puree, about 20g.

The pumpkin puree is also prepared and frozen in the refrigerator before, and when needed, take it out and defrost it in the microwave and heat it.

Add all ingredients except butter and salt, including blanched dough, to form a dough, because the water content of pumpkin puree is different, it is recommended not to pour milk at one time, leave 10g as an adjustment.

At the beginning, the dough will be very sticky, and it will also stick to the board, you can use a spatula to rub the clothes back and forth, and after a few minutes, the dough will not be so sticky, and you can pull out a thick film, then add salt and butter to continue kneading.

A combination of kneading, kneading, and falling can be used until the dough is kneaded out of the glove film.

The dough reunites, returns to the basin, covers with plastic wrap and leaves to rise in a warm place until twice the size.

Put the leavened dough on a cutting board, pat it with your hands to exhaust, then divide it into 6 equal parts, roll it into rounds, cover it with plastic wrap and let it rise for 10 minutes.

After 10 minutes, start from the first dough, roll it out into an oval shape with a rolling pin, then turn it over and turn 90 degrees and roll it into a rectangle, the bottom edge is thinned by hand, and then rolled up from top to bottom, and kneaded into a long strip of about 40 cm.

Start shaping below, knot the long strip first, and leave a long side, then thread the long side from the bottom to the middle, and then turn the bottom and connect the two ends and pinch tightly.

Spray some water on the surface and press it on top of the pumpkin seeds.

Put everything in a baking tray and send it to the oven to continue fermentation in fermentation mode, and put a bowl of hot water in the oven to maintain humidity.

Ferment until you press the surface lightly with your hands, and then send it to the middle layer of the preheated oven again, and bake at 160 degrees for 25 minutes, the time and temperature are for reference only.

Full of melon seeds, it tastes so enjoyable, sweet and fluffy, if you want to eat it, try it quickly!