Pumpkin pickles
By VicentaLakin
It's a second snack for the kids - a breakfast bag, with pumpkin mud for the face, mashed with mashed potatoes, perfect mix, attractive color, nutritious and healthy。
Recipe Recommendations
- high-gluten flour 300g
- pumpkin puree 50g
- milk 80g
- white sugar 40g
- egg liquid 40g
- salad oil 40g
- yeast 4g
- salt 2g
- purple potato 150g
- Cooked glutinous rice flour 10g
- coconut appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Pumpkin pickles
1
Liquids such as milk, eggs and so on are added to the bread drums, salt and sugar, sift in high-weed flour, yeasts, pumpkin mud, two and a noodle program, then yogurt program, 60 minutes of fermentation
2
The fermented noodles take out the exhaust and rub it
3
We split it evenly into eight small noodles, covering it with a shampoo for 15 minutes
4
Potato mashed with sugar and dried rice
5
Make it bigger
6
Take a noodle and flatten it, and wrap it with the potatoes
7
All the breakfast packs in the oven
8
Second fermentation in the oven, 45 degrees, 40 minutes
9
The fermented pasta takes out the egg fluid and throws coconuts
10
The oven's preheated. It's 160 degrees up and down for 20 minutes
11
Out of the oven。Pumpkin pickles Make Tips
1. Baking times vary by oven. Please use as a reference.
2. Reserve one-third of the egg wash to brush on the bread at the end.
3. Since I added pumpkin puree, I reduced the amount of milk slightly. I used 80g of milk. Check the dough during the first pause of the kneading cycle and add liquid or flour as needed.