Pumpkin sprained bread
By VicentaLakin
This bread, which replaces water and face with pumpkins and is wrapped in sweet pumpkin pies, should be preferred by those who like pumpkins, but it is not too sweet, or it is easily greasy. The water in it was replaced with pumpkin mud, which would have saved 5-10 per cent in order not to get wet at a time。
Recipe Recommendations
- high powder 181 grams
- low powder 50 grams
- soup seed 38 grams
- instant dry yeast 2.5 grams
- fine sugar 40 grams
- salt 3 grams
- milk powder 10 grams
- egg liquid 25 grams
- pumpkin puree
- butter 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin sprained bread
1
After pouring 20 grams of water into 20 grams of high powder, it is best to freeze in the fridge for one night, and then put other materials, other than butter and yeast, into the bread basket。
2
And then 15 minutes later, I left it for the afternoon. (Stilling is easy, but don't put it too long
3
The static layout is already able to remove a smoother thick film。
4
Put in yeast and butter and face for 25 minutes。
5
And the smooth ones。
6
It removes smoother film and ferments warm and wet to 2-2.5 times larger。
7
Pumpkin is ready early. Pumpkin fertilizes into thick paste with sugar and butter (300 g of pumpkin mud, 45 g of fine sugar and 45 g of butter)。
8
The fined noodles took out light pressure exhausts, divided into approximately 80 grams of 5 and 50 grams of 2 and rolled the cap to keep the film loose for 15 minutes. (It was actually divided into five, because I wanted to try other models, so I split into seven
9
Take a large noodle to an ellipse。
10
Turn over on the long side。
11
Pumpkin pie, don't rub it down。
12
Roll up and down, shut up。
13
Cut half, don't cut your head off。
14
Cross it and squeeze it。
15
The film is covered with the last fermentation in warm and wet。
16
It's twice as big。
17
Fire up and down in the middle of the preheated oven for 180 degrees and 20 minutes。