Baked a batch of flowers~ Star Anise Pumpkin Drum Bread
I kept wanting to make this one, and the result turned out as cute as I imagined. Pumpkin Filling Recipe: https://mp.weixin.qq.com/s/CBfZsYdneU9SafzXBHMq6Q Tips before making: ① For beginners, be sure to reserve some liquid during the initial kneading stage to adjust. Adjust the water amount flexibly based on your flour. ② The amount of dry yeast should be one-third that of fresh yeast. ③ Please strictly control the dough temperature. ④ Adjust the baking temperature and time based on your oven and baking tray. Generally, you can refer to the temperature and time you’ve used for similar breads. ⑤ The pumpkin used for kneading is an old pumpkin with high water content. If using kabocha squash, adjust the water amount accordingly.
Ingredients
Steps
Preparations: ① Peel and slice the pumpkin, steam it until soft, and let it cool. ② Prepare the pumpkin filling a day in advance.
Combine all ingredients for the dough except butter in the mixing bowl of a stand mixer. Set the timer for 12 minutes. Mix at low speed (1 or 2) for about half a minute. Once no dry flour remains, increase to speed 5-6 for further kneading. PS: Beginners should reserve a portion of the liquid for adjustment. After about 6 minutes, as gluten begins to form, add softened butter.
At speed 3 for about 1-2 minutes, fully incorporate the butter, then continue kneading at speed 4-5 until the full development stage is reached.
Achieve a stage where the dough can be stretched to a translucent thin film with good elasticity.
Round the dough into a ball, aiming for a dough temperature around 26°C. Place it in a container and let it undergo primary fermentation at 28°C with 75% humidity for 60 minutes.
Ferment until the dough expands to about 2.5 times its original size.
Take out the fermented dough. Divide it into 80g portions per piece, taking care not to tear or damage the dough.
Shape each portion into a ball. Rest them at 28°C with 80% humidity for about 15 minutes.
Take a relaxed dough ball, press it flat, curving your hand slightly. As shown, aim for a thicker center and thinner edges.
Wrap approximately 45g of pumpkin filling inside.
Pinch the seal tightly.
Place a few almond slices at the bottom of each Sunny Day Star Anise mold, then put in a dough ball and lightly press it down.
Let the dough ferment in a 32°C environment with 80% humidity until it doubles in size.
Gently press the surface with your finger – it should rebound slowly.
Cover the mold with oil paper or an oil cloth, then place in a pre-heated EAT510 convection oven. Weigh it down with a baking tray and a heavy dish or cast-iron pot. Bake at 190°C (top) and 250°C (bottom) for 18 minutes. Note: Adjust the top-and-bottom temperature settings based on the heat conduction and performance of your baking tray. Be flexible and observe.
After baking, remove from the oven, shake the molds, and unmold.