Super pumpkin

1

Start the bakery machine, which places materials other than butter in a bread drum, rubs them up to the surface of the face, pulls out thicker membranes, adds softened butter to the full expansion phase, removes the face, loads them into containers, covers them with skin film, and warms the room to ferment. (Room temperature around 28 degrees)

2

the fermentation is twice as large and the finger is covered with dry powder into the middle of the flour, and the cave does not collapse, which means the fermentation is gone。

3

When the fermentation is over, the noodles are pumped out and rolled round。

4

The blades were divided into eight equals, rounded and covered with a 15-minute cold in the membrane chamber。

5

Take a little noodle, flatten it with your hand, squeeze out the air as much as you can, crush it into a big pie, put it on a purple rice pie. ♪ The way the purple rice is made ♪

6

Wrap it tight。

7

At this point, the ready cotton line is immersed in oil, placed in a rice font, the wrapped face is rolled round and the mouth is down to the middle of the word。

8

Pick up every cotton line, squeeze it in the hand, twist it into a twirl, and beat it to a knot, leaving a certain distance in the middle, because at the second round the noodles will swell. If the dividing distance is found to be uneven, a slight adjustment can be made before closing。

9

When each of the noodles is closed, it is then placed in the oven, with a distance between them。

10

Put it in warm and wet for a second fermentation。

11

At the end of the fermentation, it is placed in the middle of a pre-heated oven, which is about 20 minutes of baking up and down at 175 degrees。

12

The surface is baked to yellow, and the surface is painted with a thin, soft, liquid butter, which is immediately demouled and laid cold on the grilled web。

13

Remove the cotton wire, insert the pre-prepared trachea, impersonate the pumpkin handle

14

I can't wait to have one. Tastes good

15

It's a good time to make bread

1. I used a San Neng Gold Pan, dimensions: 28cm long and 28cm wide. 2. Adjust the amount of liquid in the recipe appropriately according to the consistency of the pumpkin puree. Since different flours have different water absorbencies, adjust the liquid amount flexibly. 3. During baking, cover the bread with aluminum foil promptly once the surface has browned to prevent it from burning. 4. Use the baking temperature you normally use for baking bread. 5. Purple rice filling preparation: Add an appropriate amount of clear water to the washed purple rice, set the electric pressure cooker for 15 minutes, and steam until cooked. Add fine sugar while hot and mix well. 6. Do not tie the cotton string too tight, as it may affect fermentation, nor too loose, or it will not hold the shape properly. 7. The bread filling can be substituted with red bean paste or other fillings you like. 8. Leftover bread can be sealed and stored at room temperature for 1 to 2 days; if the weather is too hot, it can be frozen. Reheat in the oven before eating.