Pumpkin cranberry bread
By VicentaLakin
Recipe Recommendations
- high powder 240 grams
- milk powder 10 grams
- fine sugar 30 grams
- salt 3 grams
- egg liquid 25 grams
- water 70 grams
- pumpkin puree 70 grams
- yeast powder 3 grams
- butter 25 grams
- Shunnan cranberry stuffing appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin cranberry bread
1
Pumpkin's evaporated。
2
Smash it into mud, take 70 grams。
3
Put all the pasta raw materials except butter into the bakery for 15 minutes and then add butter for another 20 minutes, which can produce a slightly translucent filmed face。
4
The fermentation is 2 - 2.5 times greater at the temperature of the membrane chamber。
5
The face is divided into eight pieces by the pressure exhaust, and the covering is loose for about 10 minutes。
6
The loosely swirled pasta is round, and a spoon of cranberry pie is dug with an ice cream spoon。
7
Pack it up, stick it in. Shut the fuck down。
8
The four oiled cotton lines were crossed and split evenly into eight, as shown in the figure。
9
Put the noodles in the middle。
10
Tie it up, not too tight。
11
fermenting again in warm and humid areas of the bound noodles。
12
The oven is preheated, 175 degrees for about 15 minutes。
13
Melted butter on the surface when out of the oven and then the cotton line removed。
14
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