Recipe for Pumpkin Milk Salt Mini Square Breads

Weigh all ingredients except butter for the dough in the delayed butter method, and place them in the mixing bowl of a stand mixer. Mix on low speed (1 or 2) for half a minute, until no dry flour remains, then increase the speed to 6-7. PS: Beginners, remember to reserve some liquid for adjustment. It's normal for the dough to be a little sticky at first, don't worry! After about 6-8 minutes, the gluten will gradually develop, and the dough can be stretched into a rough, slightly thick membrane.

Add softened butter

After kneading the butter in at speed 3 for about 1-2 minutes, switch to speed 6 and continue kneading until the mixture can be stretched into a thin, translucent film and has good elasticity.

Remove the dough and round it, ensuring the surface temperature is around 26 degrees Celsius. Place it in a container and allow it to undergo primary fermentation for 60 minutes in an environment with a temperature of 28 degrees Celsius and a humidity of around 75%.

Ferment until it increases in volume by about 2.5 times.

Take out the dough and divide it into portions of about 45 grams each, being careful not to pull or tear the dough.

Shape it into a round shape and place it in a fermentation box. Proof for about 15 minutes at a temperature of 28°C and a humidity of 75-80%.

Take a relaxed dough ball and flatten it.

Turn the bread over and add 1-2 grams of salted butter.

After sealing, spray water on the bottom and sprinkle with sesame seeds.

Put into the mold

Ferment in an environment with a temperature of around 32 degrees Celsius and a humidity of 80% until it doubles in size.

Place in a preheated SP80 oven and bake at 230/240 degrees Celsius for 10 minutes. Note: Adjust the temperature slightly depending on the baking conditions. For home ovens, use the same settings as you would for baking the same type of bread rolls.

After removing from the oven and shaking the mold, demold and seal after cooling completely.

Delicious!