Huaer, pumpkin, bean paste bread
By NonaDickens
After making bread with pumpkin puree a few days ago, I really liked the taste of this bread, so on May Day at home, I added bean paste filling to the original basis and made it again. When I went to the movies with my husband, I put one in my bag. When I ate it, I found it was squashed. You can see how soft it was.
Recipe Recommendations
- high powder 300 grams
- pumpkin puree 100 grams
- eggs one
- dry yeast 4 grams
- warm water 50 grams
- sugar 40 grams
- salad oil 18 grams
- sweetening
- roast
- several hours
- senior
Steps for Huaer, pumpkin, bean paste bread
1
Dissolve the yeast with warm water and mix with all ingredients except the salad oil.
2
After the dough is gluten, add salad oil and knead until a thin film is formed.
3
Collect the round-lid plastic wrap and place it into a container and ferment until 2-2.5 times in size.
4
Squeeze and vent, divide the dough into 8 equal portions, round and relax for 10 minutes. (One extra dough is baked separately)
5
Take a portion of dough, roll it open with a rolling pin, and wrap it with the bean paste filling.
6
Pinch tightly and roll into an 8-inch cake mold.
7
Put a basin of hot water in the oven, ferment twice to twice the size, and brush with egg liquid.
8
Preheat the oven at 180 degrees to the middle layer, and bake for 20 minutes until the surface is golden brown.
9
Let it cool and enjoy it.Huaer, pumpkin, bean paste bread Make Tips
◎ Pumpkin puree making: Peel and slice the pumpkin, sprinkle a little water on the surface, turn the microwave on high heat for 8-10 minutes, take out and press it into a puree. Or steam it over water.