Pumpkin cream snack

Recipe Recommendations

• bread flour 100 grams
• low-gluten flour 25 grams
• pumpkin puree 60 grams
• yeast 1.5 grams
• sugar 20 grams
• salt 1.5 grams
• light cream 40 grams
• eggs 15 grams
• butter 15 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Pumpkin cream snack

1

Pumpkin cut into thin slices, evaporated, and crushed the steamed pumpkin with a spoon back

2

Set up all materials in one basin to avoid yeast and salt sugar contact

3

The hand rubs the face, falls hard, cuts a small piece of the face and pulls out a rough film. Add butter, rub it all in the face

4

Scrambling until the extension phase, cutting down a small piece of face, stretching around, forming thin thinning film, and closing the edge of the hole in a serrated form

5

Roll round, close the bottom, ferment in the warm

6

Noodles are twice as big, taken out of the basin, exhausting, flat-weighted little noodles, rolling round, covering the shampoo for 15 minutes

7

Take a small noodle, open up and down from the middle, into a cow tongue. Turn over, press the bottom of the bottom, roll up and down, close the mouth

8

It's almost evenly cut into two

9

Put it in a 6-inch round, put it in the oven, put a bowl of hot water under it for the second fermentation

10

fermentation to double the size, take out the mold, brush an egg fluid on the face

11

Spray the souffle. The oven is preheated at 180 degrees, 20 minutes, then coated with tin paper, disemboweled, cooled on the grill, placed in a fresh bag, room temperature preserved

12

It's delicious

Recipe Categories

• baking Recipes
• bread recipes