Pumpkin buns
By VicentaLakin
WE'RE TIRED OF EGGCAKES EVERY DAY, SO CHANGE YOUR TASTE! TODAY, WE'LL MAKE PUMPKIN BUNS. OLD SHEN SAID I BOUGHT A BAKERY AND DIDN'T REALLY TURN IT AROUND. I THINK I'VE LOST THE ENERGY OF MAKING BREAD SINCE I THREW OUT THE N-PACK. ALL RIGHT, LET'S GET THE BREAD MACHINE WORKING TODAY. I DON'T KNOW WHY. IT'S THE LAST WE'VE GOT. IT DOESN'T TASTE BAD. I'M SO DEPRESSED. WHY DID I BREAK MY SKIN? I'VE BEEN WORKING ON THE PASTA FOR A LONG TIME
Recipe Recommendations
- flour 350 grams
- pumpkin puree 200 grams
- red dates 100 grams
- yeast 3 grams
- white sugar appropriate amount
Steps for Pumpkin buns
1
Red-tree hot water soaks
2
The old pumpkin goes to the cocoon, to the skin, to the slices
3
Soak up the red dates and cut them to pieces
4
Pumpkin's fertilized
5
Crush it slowly with a spoon, make it a pumpkin mud
6
Flour, yeast, pumpkin mud in a toaster mixer
7
When a program rubs its face, then it pours into the red date
8
To the yoghurt. The noodle baker ferments twice the size. Take it out
9
♪ The growth strip ♪
10
Equalization into agents
11
Zip, plastic, wake up for 20 minutes. Cold water boilers evaporated for 15 minutesPumpkin buns Make Tips
1. The moisture content of pumpkin puree varies, so it is recommended not to add too much at once. If the dough is dry, add a little more pumpkin puree; if it is too wet, knead in some flour. 2. Let the pumpkin puree cool slightly before pouring it into the mixing bowl to avoid high temperatures affecting yeast activity.