Pumpkin fragrance
By VicentaLakin
PUMPKIN MUD FOR BREAD IS NOT ONLY NUTRITIOUS, BUT IT ALSO IMPROVES THE QUALITY OF BREAD, MOST NOTABLY ITS NATURAL COLOUR AND BEAUTY, FROM THE BEGINNING OF PRODUCTION TO THE END OF THE PRODUCT, AND THE ORANGE PASTA HAS BEEN WITH ME IN MY SILENT MOOD. THIS TIME IT WAS MADE USING A FERMENTATION METHOD THAT SAVED THE HYSTERIA AND DOUBLE FERMENTATION, A SIMPLE ONE THAT WAS EASY AND COILED WITH BLACK SESAME SAUCE AND CHORDS AND GARBS, AND THE WHOLE PROCESS WAS ONE OF SUCH WONDERFUL ENJOYMENTS THAT THE FINISHED PRODUCT WAS SO BEAUTIFUL THAT EVERY TIME IT CAME OUT, IT COULDN'T TAKE MUCH TO DESTROY IT, AND I THINK IT WAS TIME TO LEAVE THE SQUARE BEHIND。
Recipe Recommendations
- butter 25g
- yeast 3g
- salt 2.5G
- high-gluten flour 300g
- pumpkin puree
- milk 70g
- fine sugar 50g
- egg liquid 40g
- black sesame paste appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin fragrance
1
pumpkin washes and evaporates the fire for 20 minutes and takes about 140 g after drying off the heart and adding 70 g milk to the wall breaker so that it can be evened into mud (the different brands of flour so that liquids are reserved)
2
pumpkin in a cook's tank, mixed with chopsticks for a few minutes (or pumpkins in mud and main noodles other than butter mixed with smooth noodles added to butter to be operated according to personal preference)
3
adding 300g thick flour, 40g egg fluid and 50g fine sugar, and initiating the pasta program for cook machines
4
(b) to placate the noodles with 2 g salt and continue to rub them to smooth
5
add 25 g butter and continue the mopping process
6
(b) Scratch the noodles to the extension phase (no gloves cast out)
7
A RECTANGULAR FACE OF 50 CM X 35 CM WITH A CANE
8
(b) Placing a balanced layer of black sesame sauce
9
(b) Roll-up cylinders with oil paper and blades drawn from the middle
10
Cut the face up, make it up and put it in the oven
11
(b) Covering membranes and fermenting no more than twice as much (I fermented directly in this hot weather)
12
Put it in the middle of the preheat 180 degree oven, with a fire up and down and baked for about 25 minutes
13
Completed Chart
14
Completed Chart
15
Completed Chart
16
Completed ChartPumpkin fragrance Make Tips
1) This recipe uses a single fermentation process; however, if you are accustomed to double fermentation, that is perfectly fine as well. 2) Out of a thrifty habit developed since childhood, I couldn't bear to throw away the pumpkin skins. I blended them into a puree and kneaded them into the dough; although it has a grainy texture, it does not affect the finished product at all. 3) I used sesame paste directly for the filling. If you prefer a sweeter taste, you can add some white sugar to the sesame paste, mix well, and use it as the filling. 4) Adjust the oven temperature according to your own oven's temperament.