Wavy Pumpkin Bread
High gluten flour 5.6oz
Fresh yeast 6g
Milk powder 6g
Sugar 0.7 oz
Eggs 0.7 oz
Pumpkin puree 1.4 oz
Milk 1.8 oz
Condensed milk 0.5 oz
Butter 0.7 oz
Cranberries 2.5 oz
① Pour all the ingredients except the butter into the chef’s machine and mix well on low speed without any dry flour.
② Beat on medium speed until the dough is smooth and extended, then add the butter and mix on low speed.
③Beat on medium-high speed until the dough is smooth and the dough reaches the complete stage where you can pull out a glove film. Add the dried cranberries and continue to knead for 30 seconds.
④ Place the dough in a clean container, cover with cling film and place in the oven to rise for 60 minutes at an ambient temperature of 27°C and 80°C humidity.
⑤ Place the dough on a kneading mat and pat it out to form a dough as long as the mould.
⑥ Put the dough into the mould and let it rise at 35°C and 75°C for 40 minutes until the mould is full.
⑦ Preheat the oven at 180°C for five minutes beforehand. Bake at 180 degrees for 20 minutes on the middle shelf.
Place a sheet of greaseproof paper on top of the oven and press a mould on top of it, in order to keep the wavy shape of the bread intact.
Remove from the oven, shake and allow to cool before eating.
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