Ingredients: European bread with stuffing: whole wheat flour 150g, high-gluten flour 100g, pumpkin puree 200g, olive oil 10g, sugar substitute 15g, salt 3g, yeast 4g, warm water 35g, water 45g (pumpkin moisture is different, it can be adjusted appropriately.

Practice:

1. The yeast is dissolved in warm water, all other ingredients are put into a large bowl, and the yeast water is poured in and stirred until there is no dry powder. Cover the plastic wrap and refrigerate for fermentation for one night (16 hours or more), and then take it out at room temperature for half an hour the next day.

2. Sprinkle a lot of dry powder on the panel, take out the wet dough, fold it and knead it to form a dough with a smooth surface.

3. Divide into 6 circles, press the palm of your hand into circles, and make a dough sheet with a thick middle and a thin periphery.

4. Put the mashed potatoes and nuts into a silicone shovel, tighten the port, turn over and ferment for the second time until it is 1.5 times larger.

5. For fermentation, it is good to cut 6 small mouths with scissors (don't cut the exposed stuffing), preheat the oven in advance, 180 degrees for 20 minutes (10 minutes to observe the coloring situation, and you can cover it with tinfoil when the color is almost the same).

Stuffing: milk sweet potato (glutinous rice flour 70g, corn starch 20g, milk 120g, sugar substitute 15g) broken nuts.

Mix all the materials of sweet potato evenly until there is no dry powder, cover with plastic wrap, stick a few holes in the pan and steam for 20 minutes, steam until it is completely transparent and cool for later use.

Tips：

Don't start packaging until the bread is completely cooled

This pumpkin European bag can be stored in an oil paper bag for 23 days at room temperature (it is recommended to kill the stuffing as soon as possible)

Small European bags (without stuffing) are wrapped with plastic wrap, put into sealed fresh-keeping bags or boxes, and frozen in the freezer.

The large European package (without stuffing) slices are wrapped with plastic wrap, put into a sealed fresh-keeping bag or box, and then stored in the freezer for 2 weeks.