Pumpkin Egg Yolk and Sunflower Seed Bread Exclusive

Name: Pumpkin Egg Yolk and Sunflower Seed Bread Exclusive
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g Pumpkin puree; 500 g bread flour; 30 g white sugar; 25 g Butter; 5 g Yeast powder; to taste Pumpkin seeds; to taste Salted egg yolk; 2 g Salt

Pumpkin Egg Yolk and Sunflower Seed Bread: pumpkin puree, bread flour and white sugar in a few quick steps, baked until golden and fragrant. Follow the steps for the best results.

0 minNewMedium Baking Roast Sweet

Instructions

1
300 grams of pumpkin puree set aside.
2
Pour in all the ingredients except for the butter, and start the dough setting to mix evenly.
3
Then add the butter and continue to mix at medium speed for a few minutes.
4
Knead into a smooth dough.
5
Cover and ferment for 50 minutes.
6
Ferment until it doubles in size.
7
Divide into 90-gram portions, cover with plastic wrap, and let sit for 20 minutes.
8
Wrapped with salted egg yolk.
9
Wrap them one by one, place them in paper cups, and put pumpkin seeds on the surface.
10
Do them in order.
11
Place in the oven, let it ferment until it doubles in size, and then bake. Bake with the oven's upper and lower heat at 180 degrees for 20 minutes. Each oven brand and size is different, so the set temperature and time may also vary. The temperature should not be too high or too low.
12
Finished product image.
13
Finished product image.
14
Finished product image.