Food preparation

400g of high gluten flour, 40g of pumpkin puree 1 40g, 90g of milk, 50g of egg1piece, 35g of sugar, 3g of salt, 25g of unsalted butter and 5g of yeast.

Steps are as follows

(1) Mix all ingredients except butter, knead the dough until it forms a thick film, add the softened butter in advance, and continue kneading the dough until it forms a film.

(2) the dough is rounded, covered with plastic wrap and fermented to twice the size (the hole is not easy to rebound)

③ Take out the dough, press and exhaust it, divide it into 16 portions, round the dough, and put it in a 28CM square baking tray.

(4) Put a bowl of warm water in the oven and wake up twice to 1.5 times the size.

⑤ Take out the dough, preheat it in the oven, brush a layer of egg liquid on the surface of the dough and sprinkle some coconut or sesame seeds.

⑥ Bake in oven 170 for about 20 minutes, and cover with tin foil when the color is the highest.

Matters needing attention

1. Different flours have different water absorbability, and can retain about 10g of milk, which can be adjusted according to the dough state.

2. The pumpkin puree here is made of old pumpkins, which is full of water, but the sweetness is weak, and the bread as a whole is not sweet. The sweetness can be adjusted according to your preference.

3. The duration of each oven is different, and the baking time can be adjusted appropriately. Cover with tin foil in time after coloring to prevent baking.