Homemade Pumpkin Cranberry Bread Recipe
The dough ingredients: 240 grams of high-gluten flour, 30 grams of sugar, 3 grams of salt, 70 grams of water,milk powder, 10 grams,pumpkin, mashed pumpkin at 70 grams, 25 grams of whole egg liquid, 3 grams of yeast powder,butter, 25 grams,
filling: sunflower seeds and cranberries,cranberries, filling.
Steps:
1, Steam the pumpkin,until it is cooked. mash the pumpkin until smooth, set aside 70 grams for later use.
2, Put all dough ingredients except butter into the bread machine and knead for 15 minutes. Add in the butter and knead for another 20 minutes until a transparent film-thin dough is formed.
3, Place the dough in a container covered with plastic wrap and let it rise at room temperature until it doubles to double and a half its original size.4, Gently deflate the dough, divide it into 8 equal parts, round each piece, cover with plastic wrap and let it rest for about 10 minutes. 5, Roll out each rested dough into a circle. Using an ice cream scoop, place a spoonful of cranberry filling on top.
6, Fold the dough to enclose the filling, seal the seam well.
7, Place the sealed dough with the seam facing down.
8, Prepare 4 greased cotton threads and evenly divide them into 8 parts as shown in the diagram.ice cream spoon,
9, Place the formed dough in the center.10, Tie it up but not too tightly.
11, Let the tied dough rise again in a warm and humid place.
12,
oven,
preheat to 175 degrees for about
baking,15 minutes. 13, After baking, brush with melted butter. Let it cool slightly before removing the cotton threads.Bake For about 15 minutes.
After baking, brush the surface with melted butter. Allow to cool slightly before removing the cotton thread.
