Day 17✨ Pumpkin bread pasta bowl 💯 Days Japanese food challenge #shorts

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Pumpkin Bread Pasta Bowl 🎃

Turn your pumpkin toast recipe into two -shaped creations!

Ingredients for Pumpkin Dough (for 2 large pumpkins
250g high-gluten flour
20 g sugar
3 g dry yeast (or 9 g fresh yeast)
100g pumpkin puree (steamed, mashed, and chilled to 4°C)
80 g ice milk
20 g butter
3 g salt

*Steps:*

1. Combine all ingredients except butter and salt in a mixer. Knead until a thick, smooth dough forms. Then, add butter and salt, kneading until fully incorporated.
2. Cover and let the dough ferment at room temperature (28°C) for 40 minutes.
3. Divide the dough into two portions, shape into rounds, and let rest for 10 minutes.
4. Roll out 8 ropes (4 for each pumpkin), approximately 50 cm each, and lightly coat with oil.
5. Shape each pumpkin by tying 4 ropes around the dough to create sections, leaving a small gap for expansion.
6. Allow the shaped dough to ferment at 32°C for 30 minutes or until the pumpkin shapes are defined.
7. Brush with egg wash and bake at 180°C for 20 minutes or until golden brown.
8. Once completely cooled, remove the ropes and decorate as desired.

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