Homemade bread is truly authentic, without any additives, dyes, or fragrances.
Making your own bread is truly authentic, without any additives, dyes, or fragrances, which is especially reassuring when feeding babies. Plus, you can freely customize the taste and texture. I've made many variations of bread before, so you can search for them.
Today's bread uses pumpkin puree and filling is also made with pumpkin puree, which is incredibly delicious~ Pumpkin is extremely beneficial for babies, containing carrots, vitamins B, C, calcium, phosphorus, and other trace elements, as well as promoting lung health and nourishing the body.
Moreover, this pumpkin bread is much simpler to make than toast, you don't have to worry about whether your baby will grow taller or not, or whether it will rise or not. However, the shaping can be a bit tricky, but it's not just about taste, it looks so cute, babies will definitely love it!
Pumpkin Small Bread Roll
The ingredient quantities are just for reference, not for babies' addition
Recommended Age: 12 months and older. Babies who are not allergic to the ingredients in the text
Ingredients: Dough: 80g pumpkin puree, 180g high-gluten flour, 30g fine sugar, 15g milk powder, 30g egg liquid, 2g yeast, 15g butter, 1g salt
Filling: 100g pumpkin puree, 10g fine sugar, 10g butter
Cooking steps
01. Peel the pumpkin and cut it into slices, put it into a dish, and put it into the oven to steam
02. Steam the pumpkin, pour it into the meat grinder, and grind it into a fine pumpkin puree
Tips: You don't need to add water at this time, just pour the steamed pumpkin directly into the meat grinder.
03. Put all the ingredients for the dough except the butter into the bread maker, and start kneading for 10 minutes
Tips: You can reserve 20g pumpkin puree beforehand and decide whether to add it to the dough later
04. Put in the butter, continue kneading for about 15 minutes until a rough hand-wrapped film is formed
05. Organize the dough, put it into the oven, place a bowl of water next to it, and proof the dough in proofing mode until it doubles in size (about 30 minutes, the exact time depends on the local temperature)
06. In a non-stick pan, put in the pumpkin puree, fine sugar, and butter, and cook over low heat until the moisture evaporates
07. When the pumpkin puree is cooked, set aside to cool
08. After the dough is proofed, poke a hole in the dough with a finger, if the dough doesn't collapse and the hole doesn't shrink, it's ready
09. Divide the dough into 12 small pieces
10. Roll all the pieces into balls, cover them with plastic wrap while operating, to prevent the dough from losing moisture, and then relax for 10 minutes
11. After relaxing the dough, roll it into a round cake, and spread the prepared pumpkin filling on it
12. And roll it up
13. Cut it into 3 pieces, don't cut off the ends, as shown in the picture
14. Shape it into a braid
15. Fold the two ends towards the center, creating a circular shape
16. Put it into a mold (I'm using the Schuch large 12-cup non-stick muffin cake baking mold), put it into the oven, and use proofing mode to proof the bread dough until it doubles in size (about 30 minutes, the exact time depends on the local temperature)
17. After the bread dough is proofed, take it out, now preheat the oven, with top and bottom heating at 175°C for 10 minutes
18. After preheating the oven, put the bread in the middle layer of the oven
19. Use top and bottom heating at 165°C for 20 minutes. If the surface is too dark, cover it with aluminum foil to continue baking until the time is up.
Tips: My oven is Dongle 30L, Schuch's mold fits perfectly, no need to use a rack. If your oven is much larger, this mold needs to be placed on a rack.
20. After the bread is baked, the bread is super fragrant! Let the bread cool slightly before placing it in a sealed bag for freezing. Take it out when you want to eat it, put it in the middle layer of the oven, use top and bottom heating at 150°C for 5 minutes. If you eat it the next day, you can place it at room temperature or in the refrigerator.
21. This bread is highly recommended, it's not as complicated as making toast, and it has a high success rate. The most important thing is that babies love it!
Small Tips:
Fermentation is key. The pumpkin puree should be based on the water content of the pumpkin to determine the amount, you can reserve 20g pumpkin puree, and decide whether to add it to the dough later
Recommended Recipes:
Video Method:Breakfast vlog21
Picture Method Steps:It's super soft, moist, and fragrant, with full nutritional value and a cute appearance. It can handle picky eaters, and I'm impressed by it
90~
