Pumpkin wrinkle bag
By VicentaLakin
Recipe Recommendations
- high-gluten bread flour 181 grams
- low-gluten flour 50 grams
- soup seed 38 grams
- yeast 2.5 grams
- fine sugar 40 grams
- salt 3 grams
- milk powder 10 grams
- whole egg liquid 25 grams
- water
- butter 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin wrinkle bag
1
Bringing together raw materials other than butter, start and face program
2
Add butter, re-start and face program to extend phase
3
In the warmth, basic fermentation is 2.5 times larger. About 80 minutes
4
Split the dough into an average of 5 and cover the film for 15 minutes
5
The contour of the twilight is elliptical. Side
6
Put the pumpkin on the ground and don't do it on the bottom
7
Scramble it from top to top and seal it up. Cut it in the middle with a knife
8
Placing the noodles on the grill, fermenting the last in warm and wet places to 1.5 to 2 times larger
9
The final fermentation is over, the surface is brushed with egg fluid, and a proper amount of pumpkins is decorated
10
Preheated oven 180°C, mid-level, top-fire, 20 minutes。