Pumpkin Chicken Bread

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Pumpkin Chicken Bread

One finished product picture, a glass of milk for breakfast is nice. A good day can start with a nutritious breakfast.

Pumpkin puree, peel and steam the pumpkin, then juice it in a juicer to get 175g of pumpkin puree. Then put all ingredients except butter into the chef machine. Start the mixing program and mix for 5 minutes. Add butter, continue the mixing program, mix for 5 minutes. Hand kneading is also possible. When a film can be pulled out, it’s ready.

Then shape it into a smooth dough and place it in a stainless steel bowl. If you don’t have a chef machine, you can knead by hand, it will take longer, about 10-15 minutes. It will be a bit harder this way, but it’s okay for foodies. Haha.

Cover with a damp cloth and let it ferment until it doubles in size, as shown in the picture. In winter, place the bowl in warm water or in the oven with a bowl of hot water on the bottom rack and close the oven door to ferment, this way it will take about 50 minutes to double in size.

Divide into equally sized small dough balls, shape them into rounds, cover with a damp cloth or plastic wrap, and let them rest for 15-20 minutes.

Prepare some chicken hot dogs for later use.

Roll out into a circle and place the chicken hot dogs inside.

Wrap it up, seal the bottom. Spray some purified water on the surface and sprinkle with white sesame seeds.

Place on a baking tray lined with parchment paper.

Put it in the oven and let it ferment for 40 minutes. Place a bowl of hot water on the bottom of the oven for faster fermentation.

Then bake, bake at 180 degrees with both top and bottom heat for 20 minutes. Different oven brands and sizes may require different temperatures and times. The temperature should not be too high or too low.

Remove from the oven, one finished product picture.