Pumpkin mud and bread
By VicentaLakin
It's simple, it's fun, it's good, it's not bad
Recipe Recommendations
- high-gluten flour 300 grams
- salt 3 grams
- pumpkin puree 110 grams
- butter 30 grams
- sugar 40 grams
- yeast powder 6 grams
- fillings appropriate amount
- eggs a
- salty and sweet
- baking
- half an hour
- simple
Steps for Pumpkin mud and bread
1
Pumpkin sliced up in a pot, strangled it with chopsticks, and it stung。
2
Go to the skin and mix it with chopsticks and dry it for backup。
3
The required ingredients are called standbys. ♪ Butter melts early ♪
4
Flour filters through the basin。
5
To enter all ingredients, yeast powder and salt are open。
6
Smuggles into salt (the salt is said to be easy to disable the yeast so as to avoid direct contact)。
7
Scratch the face like a dress, and smooth it, and then cut it out and pull out a thick film。
8
Cover the membrane and ferment twice as much in warmth。
9
Put a little flour on your finger, a hole in the face, and it's ready to go。
10
Pumps: Meat pine, sausage, white sesame, onions, carrots. It's better to put a little bit of oil in the frying pan, and the carrots are more nutritious. "or can be replaced as you like."
11
After exhausting the noodles, they are divided into a small group of about 40 grams, and the slices are wrapped up in a pie。
12
A small piece of face, a thin piece, a circumference and a little bit of water in the middle of a ball。
13
A few raisins with bamboo stickers and a little lid。
14
Seal down, placed in a baker with oil sheets, the oven preheated, 170 degrees above and below, and baked for 20 minutes. The little lid was a little colored and brought out early。
15
A little drying, cut to the top, squeezed with ketchup, full of pumpkin bread to add a different view to the family table
16
The finished chart. Let's give our family something to eat
17
The finished chart。Pumpkin mud and bread Make Tips
The water absorption of flour varies by brand, so please adjust the amount of water accordingly since pumpkin puree is very moist. You can replace the filling with your preferred ingredients. When it is cold, place the dough inside the oven; put a baking sheet on the lower shelf and add hot water to aid fermentation. The recipe uses an ACA oven with a 38-liter capacity, so please adjust the temperature according to your own oven.