Halloween pumpkin bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 240 grams
- pumpkin pulp 150 grams
- milk powder 5 grams
- yeast powder 3 grams
- salt 1 gram
- fine sugar 40 grams
- whole egg liquid 40 grams
- water 25 grams
- unsalted butter 25 grams
- bean paste appropriate amount
- Colorful juice appropriate amount
- sweetening
- baking
- a day
- ordinary
Steps for Halloween pumpkin bread
1
Chinese practice: inclusion of yeast powder in the basin, melting of pumpkin juice
2
Add high powder, powdered milk, salt, tumbled, plattered and covered in a box。
3
Cold fermentation in refrigerator freezer over 15 hours to twice the size of Chinese noodles
4
When you add the main noodle materials like yeast powder, egg fluid, high powder, milk powder, water, sugar, salt, then the Chinese noodles are torn into the basin
5
The chef's machine is slowly mixing up into a stretch
6
Add soft butter
7
And slow to the full expansion that pulls out the large film
8
It's all smooth and smooth. Put it in the container
9
It's twice as big
10
The niced noodles take out the exhaust, cut out a small group, add scab juice, and make a small amount of powder in a group of pumpkins
11
The rest of the dough is divided by weight, rounded, loose
12
The loosely guacamole is squeezed into thin circles on the middle edge, wrapped in soy sand, squeezed, closed down, and pressed with a scratchboard. You can also finish the fermentation。
13
Brush the water, put on the stylish
14
Bread embryos are released in the oven, fermented at the end of the oven, a bowl of open water in the oven, creating a warm, wet fermented environment
15
A well-breathed condensate, put in a pre-heated oven, 180 degrees, 20 minutes
16
The baked bread will be cold, then the eye and nose will be painted with chocolate sauce