Pumpkin bread
By VicentaLakin
A lovely, soft, sweet little bag, thanks to Hutch's sharing, mainly because of the fact that the plastics are amazing, because the bread is swelling during the fermentation process, so everyone who's done knows that it's hard to get a deeper shape like a pumpkin, and it's still covered in it. But with this wiring, a cute, real pumpkin bag can be achieved without being afraid of the fermented and baked trails becoming shallow or disappearing. Of course, it will have to be patient, including the pre-cooked cord and the baked line. Now let's see how the pretzels are made! The original is 70 grams of pumpkin mud and 70-80 grams of water
Recipe Recommendations
- high powder 205 grams
- whole wheat flour 35 grams
- yeast 3 grams
- milk powder 10 grams
- water
- pumpkin puree 80 grams
- egg liquid 25 grams
- butter 25 grams
- glutinous rice appropriate amount
- Home-made sugar osmanthus appropriate amount
- Homemade honey beans appropriate amount
- salt 3 grams
- sugar 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin bread
1
Pumpkin fertilizes into mud, then fires the extra water. The humidity of pumpkin mud is related to the amount of water added to the back, so water should not be added at once to avoid overwetting。
2
Other skin raw materials besides butter are mixed. (The yeast may also be left unattended) (water may be kept at around 10 per cent and added as appropriate
3
And put the refrigerator in freezer for 30 minutes. (Contribution to film production)
4
It is about 15 minutes in the toaster and on the face, and it is easy to break the mask that spreads but pulls out。
5
Add soft butter for about 20 minutes。
6
Finally, you can take out the face of the face and fall for a little while, so that you can pull out the thinner, non-breakable film。
7
It's twice as big in warm and wet。
8
Gymegaby normally cooks more water to make less rice, so it doesn't get hard. Add homemade honey beans and cinnamon. It's a little cold and split into about 35 grams each totalling eight. I'm afraid it's too big to leave
9
We'll split it into eight。
10
If you have a plan to close it to your hand and circle it, you can roll it。
11
The rounded noodle covers 15 minutes of membrane。
12
Take a squirm。
13
Put it in the rice pie。
14
Shut up like a bun。
15
Eight in turn。
16
I'm below the line, as graphs, where there's no description of the method, but it's self-searching, if you have a better way to use it. (Line can be painted with oil)
17
It's in a rice font, so it's looser than fermentation。
18
Under the knot。
19
Quite a turn。
20
One into the oven, with a certain distance。
21
Put it in the oven, place a bowl of hot water under it, don't develop fermentation in the heat of the day, or turn it off in the cold for a while, with flexibility to adjust (if the hot water is cold enough) to 1.5-2 times the size。
22
A good noodle, no bounce but a little tension. "This description comes from love and freedom."
23
The oven is preheated 15-20 degrees above the temperature of the actual roast and is then placed in the oven and rotated 180 degrees 15-18 minutes. (over-colored tin paper)
24
BRUSH A LAYER OF BUTTER WHEN YOU'RE OUT OF THE OVEN, AND THEN LIGHTLY REMOVE THE LINE. FINALLY PUT A BISCUIT IN THE MIDDLE AND A REAL PUMPKIN'S OKAY。
25
Done
26
Done
27
Done