Bread material

High gluten flour (Queen) 400g

Low gluten flour (Queen)100g

6 grams of instant dry yeast

80 grams of sugar

5 grams of salt

50g whole egg liquid

250g water

Pumpkin stuffing

Half a chestnut pumpkin (add a little water to make about 270 grams of mud)

Sugar10g

How to make chestnut pumpkin bread?

Put all the bread ingredients except butter into the chef's bucket, first turn on the second gear for about 30 seconds, so that the dough is basically agglomerated (different chefs use different gears and time, which needs to be adjusted according to their own chefs).

After the basic ball is formed, shift to the third gear and play for about 8 minutes.

Until the dough can be pulled out with a thick film.

Add softened and chopped butter and press yellow oil into the dough to help it absorb faster.

The chef's machine will continue to run in the third gear for about 7 minutes, and the butter stuck to the wall can be stopped and cleaned with a scraper.

Check the state of dough, you can pull out a thin and tough glove film, take out the dough and make it smooth, cover it with plastic wrap, and put it in a warm place for fermentation (about 26 degrees is best).

When the dough is fermented, prepare pumpkin stuffing and take out half a pumpkin (I don't know how many people like me have seen this pumpkin for the first time).

Peel and remove seeds.

Cut into thin slices (the thinner the better to cook), wrap it with plastic wrap, make a few holes and put it in the microwave oven for 5 minutes (or steam it in a pot).

When cooked, I mashed the pumpkin with a cooking machine. Because the water content of pumpkin is low, I added some water to force mashing. I take out the pumpkin puree, put it in a non-stick pan, add sugar and fry it dry (pictured).

If the cooking machine is really difficult to beat, you can sieve it again to make the pumpkin puree more delicate, and wrap it with plastic wrap to cool it for later use.

If you use a cooking machine to make mud, don't waste the pumpkins left in the cooking machine. Add boiling water when beating, turn on the cooking machine to stir and clean the cooking machine, and you can get a delicious pumpkin drink (everyone in our studio has personally certified it, which is delicious).

When the dough is fermented to 2.5 times the size, it will not retract or rebound.

Press the exhaust gently with both hands and divide it into about 60g each, which can be divided into 15.

Knead the dough round.

Put the box away or cover it with plastic wrap and relax 15 minutes.

After relaxation, make a filling shape, take a dough, dip a little dry powder at the bottom and turn it flat.

Roll the rolling pin into an oval shape and thin the bottom edge.

Take a spoonful of pumpkin stuffing and rub it on the dough with the back of the spoon. Don't spread it on the bottom, leave a little edge on the side.

Use a scraper to make a few neat strokes near the bottom 2/3. Be sure to cut the dough at once, and don't cut the thin bottom.

Roll it up to reveal the shape of the filling.

Put them on the baking tray in turn, and cover the surface with plastic wrap for secondary fermentation (fermentation box is the best, there is no fermentation box, I believe there are many ways, such as adding water to the oven for fermentation).

After the second fermentation is twice as large, preheat the oven, remove the plastic wrap and brush the surface with a thin layer of egg liquid.

Bake at 180℃ for about 15 minutes in the middle and lower layers of the preheated oven until the surface appears beautiful deep golden yellow.

After taking out the bread, transfer it to an air drying net to dry it until there is still a little residual temperature in the fashion bag or crisper, and store it at room temperature or freeze it (it can be stored at room temperature for three or four days and frozen for one month, and the frozen bread can be thawed and cooled, and then sprayed with water on the surface of the oven, which tastes almost as fresh).