This pumpkin and red bean bread is easy to ferment and shape, especially suitable for novices, and the texture is still good.

Materials:

250g of high flour, 60g of pumpkin puree, 30g of egg, 100g of water, 2g of yeast, 2g of salt, 20g of sugar, 20g of butter, about 150g of red beans + 10g of condensed milk.

Mold:

18cm hollow chiffon mold, bottom, around and in the middle are wrapped with greaseproof paper. (If you don't have a 8-inch round mold, you can use aluminum foil to wrap a rolled paper core in the middle.)

This bread used a fermentation process, the process is relatively fast, the kneading is in place, the fermentation is in place, the organization is still good.

Try to eat it within 1-2 days.

Practice:

1. red beans cooked in advance, fishing out the beans partially added condensed milk, mashed with a spoon, the taste of their own boiled red beans light, if you want to bake out a little moist, you can add the right amount of vegetable oil.

2. Pumpkin steamed in advance, usually 60 grams of pumpkin puree is enough, too much if the organization is easy to rough, summer pumpkin puree to be refrigerated and then used to prevent the dough from overheating.

3. Mix all but the butter into the dough, knead 1 until smooth, then add the butter and continue kneading until it reaches the extended stage.

Note pumpkin water is large, please reserve water in advance, if you do not add pumpkin, can be replaced with 30 grams of water.

4. Take the dough out and organize it into a ball, pat it down and roll it out into a 20*35 cm rectangle.

This is a one time fermentation practice, that is, kneading the dough immediately after shaping, then fermentation, and finally baking.

5. Spread the red beans on the surface of the bread slices, no need to be particularly even, use a spatula to cut out 4 * 7 pieces, a small piece of overlap into the mold, chiffon molds wrapped in advance with greaseproof paper to prevent sticking, but also to prevent the coloring is too heavy.

6. Put the mold into 30 degrees, 70% humidity environment. Fermentation about 40 minutes, fermentation in place, looks like the whole mold to support the

7. Oven preheated 170 degrees, the lower middle layer, bake 25 minutes, remove from the mold and cool.