Pumpkin bread

Recipe Recommendations

• high-gluten flour 150g
• water 150g
• dry yeast 2g
• pumpkin puree 140g
• salt 4g
• white granulated sugar 14g
• cocoa powder 1g

• sweetening
• roast
• several hours
• ordinary

Steps for Pumpkin bread

1

Part of the Polish material is evenly mixed, with the refrigerator frozen for one night, and fermented to a blistering state。

2

Pumpkin's going to cut the little pieces, steam the pot, dry the cold。

3

All materials except cocoa powder, including Polish seeds, are placed in cook machines. Pumpkin has a different amount of water, and milk can be appropriately added to the face when the face is rubbed。

4

Smuggle to a fully extended state, so that the membrane can be removed。

5

Rounded and fermented at 25-28°C。

6

Fermentation to twice the size。

7

6g pasta with cocoa powdered and the rest split into two on average。

8

The cotton line is in the "m" font。

9

Put the dough on it, put the cotton line in a line, cut the extra part off, leave room for a little bit, it doesn't matter。

10

Put it in the oven for secondary fermentation at 35-38°C and 80% humidity。

11

The fermentation is twice the size of the fermentation, and the cleavers slit it。

12

Put it in a pre-heated oven, 200°C up and down, baked for about 25 minutes, and the cocoa noodles were carved into olives and baked together in two。

13

The baked bread removes the cotton wire, and the cacao is put in the middle to make pumpkin handles。

Pumpkin bread Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes