Pumpkin and red bean bread

Cooking Instructions

1. Homemade red bean paste, or other fillings.

   

2. Knead all ingredients except butter until the dough is smooth and add the softened butter. When it reaches the stage of full expansion, the film can be easily pulled out and the edges can be smooth.

   

3. Roll round and put in a fermentation box, and ferment at 28 degrees to double the size.

   

4. Poke a hole with your finger in some flour and slowly rebound. Rapid rebound means that it does not ferment well, on the contrary, the dough will be over-fermented if it is dented.

   

5. Divide into 6 equal portions, roll round, cover with plastic wrap and let stand for 10 minutes.

   

6. Take a loose dough and pat it flat with your hands until it is slightly thicker in the middle and slightly thinner on all sides

   

7. Wrap 40~45g of red bean paste.

   

8. Pinch tightly at the closure.

   

9. Add the dough and flatten it slightly.

   

10. Put it in a fermentation box at 32°C for about 45 minutes, and ferment until the volume is twice as large. Garnish with pumpkin seeds.

    

11. Put a piece of grease paper on the mold, cover a baking tray and put it in the oven, and then put a heavy object such as a cast iron pot. Bake at 180 degrees for 20 minutes. (Adjusted according to the temper of the oven)

    

12. Shake the baking tray when it comes out of the oven

    

13. Quick demoulding and cooling on a cooling rack.

    

14. The color is golden and beautiful

    

15. If there is no mold, it will be very beautiful if it is directly wrapped and roasted and brushed with a layer of egg wash.

    

16. If you don't have pumpkin seeds, you can also use almond slices or sesame seeds~

    

17. Pumpkin and red beans are super matched~

    

18. Re-roast and eat, fragrant and sweet~

    

19. Individually wrapped and sealed for storage.