Breadman Squeeze Bag

Flavor: Sweet and fragrant; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Breadman Squeeze Bag

First, make the tangzhong. Put the water and high-gluten flour required for the tangzhong in a small pot, stir well, and heat over low heat.

During the heating process, stir constantly. Heat until the batter shows lines, then turn off the heat. The final weight of the tangzhong should be 100g. After cooling, cover with plastic wrap, refrigerate for 18 hours before use.

Steam the pumpkin until cooked, then mash it into a puree and set aside.

Put all ingredients except butter and salt into a stand mixer (including tangzhong), stir with chopsticks to form a rough dough, then start the mixer and knead the dough until a thick film is formed.

Add butter and salt, knead the dough until a thin film is formed, then shape it into a round ball for the first proofing.

Let the dough proof until it doubles in size. Poke a hole with your finger dipped in dry flour – if the hole remains without collapsing, the first proofing is complete.

After punching down the dough, divide it into several equal portions and shape them into small round balls.

Arrange the round dough balls on a baking sheet, place a bowl of hot water on the lower rack of the oven, and let them proof for the second time.

Slice the ham sausage and decorate the proofed bread with it. Bake in a preheated oven at 160°C for 25 minutes.

After the bread is baked, let it cool and use a chocolate pen to draw eyes and mouth on it.

Soft and cute Breadman Squeeze Bag, isn’t it adorable?