Little flower buns
By VicentaLakin
Our children love to eat buns, and the mother's occupational disease is to take into account nutrition in addition to every meal she wants to eat at the entrance. So I like to write on the buns, and I'm going to make them in the buns, except for the basic soybean whole wheat, and I'm going to make them in the groceries. It's a fresh and dynamic little flower bun, sweet potato pumpkin, color and shape, and it's easy to get a hand on
Recipe Recommendations
- medium-gluten flour 500G
- pumpkin puree 300g
- fresh milk 30g
- salad oil 2 tablespoons
- sugar 4 tablespoons
- yeast powder 6G
- milk powder 30g
- Purple sweet potato paste 300g
- milk fragrance
- steamed
- half an hour
- ordinary
Steps for Little flower buns
1
Pumpkin and potato slices of varnish all the material of the dough, evenly mixed to three light (face light, basin light, handlight, approximately 15 minutes) and then fermented to twice the size of the mask (about 50-60 minutes in winter)
2
split fermented lass of potatoes into a 65g roll round, a 45g roll of fermented pumpkins, and put the fermented lass of potatoes in the guacamole
3
And then wrap it up
4
Cut it to eight equals after crushing
5
Turning each pasta out, it's a beautiful petal, and then fermenting for 15 to 20 minutes (with white bubbles on the skin, longer winters, shorter summers) and then putting a glass of water in the kitchen and pressing the power, and then jumping。