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Pumpkin Bread

 

Ingredients                                                         %                               kg.g
Sponge Dough:
Bread Flour                                                         50                               1000
Angel Sugar-tolerance  Instant Dry Yeast     0.5                               10
Water                                                                    30                                600
Total                                                                      80.5                           1610
Main Dough:
Bread Flour                                                          50                              1000
Salt                                                                        1                                 20
Sugar                                                                    10                               200
Angel Sugar-Tolerance  Instant Dry Yeast     1                                20
Milk Powder                                                           5                              100
Angel A800 Bread Improver                              0.5                            10
Bakerdream Margarine                                     12                               240
Pumpkin Mash                                                    40                              800
Total                                                                     120                             2400

Filling:
Milk Powder                                                         100                            800
Bakerdream Magarine                                        90                             720
Sugar Powder                                                       60                            480

Method
- Filling: mix all the materials evenly ready for later use
- Dough making: the sponge is refrigerated and fermented overnight, and mix with the materials of the dough
- Dough temperature: 26-28℃
- Fermenting in the middle: 10 minutes
- Dividing the dough and wrapping up the filling: divide the dough into 70g per portion and roll it into round shape, rest for 10 minutes, then shape, wrap up stuffing, mould and put the dough into a mold.
- When fermenting is finished, bake the bread, brush the whole egg and scatter some pumpkin seeds on it.
- Baking temperature: 180℃/200℃
- Baking time: 15 minutes