Pumpkin sack
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- pumpkin puree 75g
- water 75g
- butter 20g
- honey 38g
- bread improver
- dry yeast 3g
- milk powder 10g
- salt 3.5G
- egg liquid appropriate amount
- black sesame appropriate amount
- salty fragrance
- roast
- several hours
- simple
Steps for Pumpkin sack
1
Prepare the required foods, and the pumpkins evaporate into mud。
2
All dry materials are mixed into the face machine, yeasts and salt, respectively。
3
Add water, pumpkin mud, honey。
4
It's a low-speed mix with a high-speed mix to a smooth basin。
5
Add butter with low-speed and high-speed mixing。
6
Smash the film for 10 minutes。
7
It is fermented naturally for about 40 minutes。
8
The fermented pasta fingers were fermented with flour and no bullet in the hole。
9
Split the noodles into 77 g/pieces and roll them for 15 minutes。
10
Quick-breathed pasta into an elliptical flipping to the bottom of the thin。
11
From top to bottom。
12
Plot the noodle in six fonts。
13
Put the upper part through six circles。
14
Turn the circle part 180 degrees。
15
The end through the circle is inserted from above into the circle。
16
We'll put the velvet packs on the grill, and then we'll ferment
17
The fermented bread brushes the egg fluids with black sesame。
18
The oven is pre-heated and the upper and lower tube is 160 degrees medium level for 15 minutes (depending on each oven)。
19
The finished chart。Pumpkin sack Make Tips
Water use may be adjusted to the amount of water contained in pumpkin mud。