Warm reminder🎃：✨ Different pumpkin varieties can really change the game in your baking! Make sure to adjust the flour based on how watery your pumpkin is. Happy baking! 🥧💖
Ingredients:
160g steamed pumpkin puree 🎃
120g milk 🥛
20g unsalted butter 🧈
350g high-gluten flour 🌾
4g bread yeast 🍞
45g sugar 🍬
Pumpkin milk bread production steps：
1、Peel the pumpkin and cut it into thin slices
2、Steam in a steamer
3、After the pumpkin is steamed, take it out and pour out the excess steam water in the plate
4、When the pumpkin slices are cool, mash them into pumpkin puree with a large spoon
5、Prepare the ingredients for making bread
6、Heat the milk until warm, add the bread yeast to the warm milk and stir evenly (the milk should not be too hot, just warm enough)
7、Add sugar to flour
8、Mix well and knead the pumpkin puree into the flour
9、Add warm milk
10、Knead into dough, the dough is relatively rough after forming
11、After the dough is formed, add butter and start kneading by hand.
12、First knead the butter into the dough until it reaches the expansion stage.
13、Put it in a bowl, cover it with a lid and place it in a warm place to ferment. When it doubles in size, knead the dough with your hands to let the air out.
14、Then divide it into 3 doughs, take one dough and divide it into three parts, knead it into long strips
15、Braid the dough into a braid shape. Pinch the two ends tightly to prevent them from bursting during fermentation.
16、Put the braided bread into the baking tray and put it into the oven. Add a basin of warm water and set the oven to 25 degrees for secondary fermentation.
17、Beat the eggs and filter the egg liquid
18、After the second fermentation is completed, take it out and brush it with egg liquid
19、Sprinkle white sesame seeds on top
20、Then bake in the middle layer of the oven at 160 degrees for 15-18 minutes
21、Pumpkin Bread Out of the Oven
