Materials:
250g high flour, 60g pumpkin puree, 30g egg liquid, water 100g yeast, 2g salt, 20g sugar, 20g butter, about 150g red bean+10g condensed milk.
Mould:
18cm hollow Qifeng mold, the bottom, periphery and middle are wrapped with oil paper. (If not, you can use an 8-inch round die, and you can wrap the paper core with aluminum foil in the middle. )
This bread is fermented once, and the process is faster. The dough is kneaded and fermented in place, and the texture is good.
Try to finish it in 1-2 days.
Exercise:
1. Cook red beans in advance, remove beans and add condensed milk, and mash them with a spoon. The red beans cooked by myself are light in taste. If you want to bake it a little, you can add some vegetable oil.
2. Pumpkins are steamed in advance, and generally 60 grams of pumpkin puree is enough. If there are too many, the tissue is easy to be rough. Pumpkin puree should be refrigerated before use in summer to prevent the dough from overheating.
3. Mix all the dough except butter, knead until it is 1 smooth, add butter, and continue to knead the dough to the swelling stage.
Pay attention to the high water content of pumpkin, please reserve water in advance. If you don't add pumpkin, you can replace it with 30 grams of water.
4. Take out the dough and arrange it into a ball, flatten it and roll it into a rectangle with a size of 20 * 35cm.
This is a fermentation method, that is, the dough is shaped immediately after kneading, then fermented and finally baked.
5. spread the red beans on the surface of the bread slice, which is not particularly uniform. Cut out 4*7 pieces with a scraper and put a small piece into the mold. Qifeng mold is coated with oil paper in advance to prevent adhesion and excessive coloring.
6. Place the mold in an environment of 30 degrees and 70% humidity. Fermentation takes about 40 minutes. After the fermentation is in place, it seems to fill the whole mold.
7. Preheat the oven to 170 degrees, bake the middle and lower layers for 25 minutes, then demould and cool.