Pumpkin
By VicentaLakin
pumpkin's mud is high, and the whole wheat flour's nutritional value is high. it's coarse, and it's good. it's good
Recipe Recommendations
- water 90g
- pumpkin puree 110g
- fine sugar 30g
- salt 3g
- high-gluten flour 280G
- whole wheat flour 30g
- butter 30g
- dry yeast 3g
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Pumpkin
1
Pumpkin washes the slices and covers them with the evaporation of the membrane, which is then replaced by a meal machine。
2
The bread-crumbs are then placed in cold water, pumpkin mud, flour, fine sugar, salt, dry yeast, and are then opened and surfaced for 20 minutes。
3
Scratch a smooth noodle and then add butter。
4
A continuous and face-to-face process of 20 minutes would be sufficient for the noodle extension phase, at which point a large sheet of film could be removed. If you don't make toast, you can rub the whole wheat bag to that extent。
5
It is then placed in a clean container, covered with a fresh membrane, and fermented in warmth, with a recommended constant temperature of 28 degrees and 1 hour。
6
It's twice as big as that。
7
When it is ready, it is removed from the panel with a hand pressure. It is divided into an average of five sheets, with 15 minutes of laxity on the cover after the roll。
8
Take a little noodles into ellipse。
9
Turn over, not smooth side up, one side down, so that it can be rolled up more closely。
10
Follow the thick side from top to bottom。
11
The two sides of the hole are squeezed and sprawled into cones。
12
The remaining four noodles were operated in sequence and released into the oven。
13
A secondary fermentation with a recommended temperature of 32 degrees, 1 hour。
14
It's twice as big as that。
15
The oven starts to warm up and fires 180 degrees. Cut the paper out three rectangular narrow bars of equal width, such as charting, and then sift the surface with high-strength flour for decoration。
16
Move the paper gently。
17
It is then placed in the lower and middle of the pre-heated oven, up and down 180 degrees and baked for 30 minutes。
18
Done。
19
The finished product。
20
Soft and soft。Pumpkin Make Tips
1. The amount of water may be adjusted by adding some more wheat flour of its own to replace the heavy-wired flour. 2. Pumpkin species vary in amount of water, and at the later stage and on the face, please consider the amount of water. 3. It is suggested that the noodles be softer, so that the film can be removed easily, and the bread can be made to feel good and hard. 4. The specific temperature and timing of the bakery should be adjusted to the individual ovens so that the bread is coloured and covered with tin paper, so as to prevent the colour of the roasting. I was covered in tin paper until about 10 minutes。