Pumpkin bread
By VicentaLakin
Very lovely pumpkin bread, with whole wheat powder and pumpkin mud, softer bread, with its own mashed mashed potatoes, soft and soft, good taste and more nutritious. It's pretty real after it's baked。
Recipe Recommendations
- bread flour 205 grams
- whole wheat flour 35 grams
- pumpkin puree 70 grams
- milk powder 10 grams
- egg liquid 25 grams
- sugar 30 grams
- salt 3 grams
- yeast 3 grams
- water 60 grams
- butter 25 grams
- Purple sweet potato paste 280 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin bread
1
Materials other than butter are mixed together in groups。
2
The smoothing of the face can pull out a thick film and then add butter to continue to ferment in the warm after pulling out a large sheet of film。
3
Finger powder is inserted into the flour, the hole does not collapse, and the fermentation is completed once。
4
When you take out the vents, you split it into eight equals, and then you roll around and you continue to relax。
5
Split the mashed potatoes into eight, 35 grams each。
6
Squeeze the tumbled little noodles into a tug of lasagna。
7
When wrapped, a slightly thick cotton line was placed into eight pieces。
8
Once it's all operational, re-ferment。
9
When the second fermentation is completed (finger-stamped face groups, hand-stamps do not bounce fast and hand-stamp slightly) it is placed in the middle of the preheated oven, 180 degrees, 15-20 minutes。
10
Burn the surface and melt the butter and remove the cotton wire. Then put the biscuit in the middle when pumpkin。Pumpkin bread Make Tips
The amount of water may be adjusted for flour intake and for the dry wetness of pumpkin mud, and the timing of the bake is determined by the temperature of the oven itself. Don't stick too tight when it's laced。