“The benefits of home-made bread are not only health but also variety. Today I made this pumpkin rose bread and served with milk or soy milk for breakfast.”
How to make pumpkin rose bread?
Place the steamed, cool pumpkin puree into the toaster bucket.
Add the light cream.
Add in sugar.
Add the heavy flour.
Add the low gluten flour.
Finally, add salt.
Start the toaster and dough program. This is what the kneading looks like.
Ferment to twice the size.
Dust the cutting board with flour.
Flatten the dough on a cutting board and divide into 8 sections.
Take a piece of dough and roll until long.
Divide it into eight.
Make a circle, cut all the dough into pieces, make a circle, cover it, and wake up for 15 minutes.
Roll out the small dough. First, roll out 8 pieces of dough.
Fold it like this.
Start at the bottom and roll up.
This is what it looks like when it’s rolled up.
Cut it in the middle.
Cut down and arrange all the roses in turn on a non-stick baking sheet.
Ferment the second time until it becomes significantly fatter.
Once the fermentation is complete, brush a thin layer of the whole egg mixture.
Preheat oven to 180 degrees. Bake for 35 minutes. Cover with tin foil.
The pumpkin rose bread is ready.