Pumpkin bread roll

Published Jan 4, 2022 at 17:26pm ET

Pumpkin bread roll

Food Material List

1 High gluten powder 200g
2 pumpkin puree 70g
3 salt 2G
4 Berry sugar 30g
5 water 70g
6 yeast 2.4G
7 butter 20g

Operational steps

1 Pumpkin peeled, steamed and cooled, refrigerated for one night. When used, it is more delicate after sieving.
2 Material other than butter is stirred into a ball, and butter is added to continue kneading until expansion stage.
3 Put the dough in a container, cover it with a fresh-keeping film and put it in a warm place to ferment to twice the size.
4 Take out the dough and divide it into eight rounds. Cover the dough and let it relax for 15 minutes.
5 Knead the loose dough into droplets, cut two knives at the bottom and roll the dough up and down.
6 Put it in the oven and ferment to twice the size.
7 Brush the surface with the whole egg liquid after sieving.
8 Put it in the middle of the preheated 180 C oven and heat it for 15 minutes. [Temperature time is for reference only.)

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