ขนมปังฟักทอง เนื้อนุ่ม หอม อร่อย ผสมเนื้อฟักทองเติมๆ | How to Pumpkin Bread

This pumpkin bread recipe I added 50% pumpkin pulp. The bread is incredibly soft, fragrant, and the color is gorgeous. 250g mold From EasyBakery Baking Supplies   / easybakery-%e0%b8%ad%e0%b8%b8%e0%b8%9b%e0%...   Size: Butter No. 7 Measurement for the top including the wire: 10.5 cm x 19.5 cm x 7.5 cm Measurement for the bottom: 7.5 cm x 16 cm Dough 100g bread flour / 500 / 250 grams Steamed pumpkin 500 / 250 / 125 grams Eggs 100 / 50 / 25 grams Whipping cream 100 / 50 / 25 grams Fresh milk 150 / 75 / 37.5 grams Sugar 150 / 75 / 37.5 grams Salt 18 / 9 / 4.5 grams Yeast 12 / 6 / 3 grams Unsalted butter 100 / 50 / 25 grams Method: 1. Combine all dry ingredients in a mixing bowl, except for the yeast and salt. 2. Turn the mixer on low speed until the ingredients are well dispersed. 3. Add all liquid ingredients and the steamed pumpkin, except for the unsalted butter, and knead until the mixture comes together. 4. Add the yeast and increase the speed to medium. Knead until the yeast is dispersed. 5. Add the salt and knead until the dough becomes more elastic. 6. Add unsalted butter and knead until a film forms. Let it rest for 60-90 minutes. 7. When ready, divide the dough into 125-130g pieces. Pre-shape into cylinders and let it rest for 15-20 minutes. 8. Then, press out the air bubbles and roll them up. Place them in a mold and let it rest for 40-50 minutes. *After 20-30 minutes, preheat the oven to 190°C. 9. When ready, brush the top with an egg mixture and bake for 15-20 minutes. 10. Let the bread cool and taste. *Bread can be stored in wrap at room temperature for 3 days, in the refrigerator for 5-7 days, or wrapped in the freezer for 1 month. Chat Channel   / artbake.gatto   Thank you. #Artbake #Bread #BreadRecipe #HowToMakeBread #AB How to Make Pumpkin Bread Butter Size No. 7 Measure the mouth including wire: 10.5 cm x 19.5 cm x 7.5 cm Butt measurement: 7.5 cm x 16 cm Dough Bread Flour 1000 / 500 / 250 g Steamed Pumpkin 500 / 250 / 125 g Eggs 100 / 50 / 25 g Whipped Cream 100 / 50 / 25 g Fresh Milk 150 / 75 / 37.5 g Sugar 150 / 75 / 37.5 g Salt 18 / 9 / 4.5 g Yeast 12 / 6 / 3 grams Unsalted butter 100 / 50 / 25 g.