Pumpkin caramel walnut
By VicentaLakin
It's said to be an oil-free soft oatmeal with caramel walnuts and sour black gallons for the interior
Recipe Recommendations
- high-gluten flour 250g
- pumpkin powder 15g
- water 155g
- fine sugar 20g
- salt 3g
- yeast powder 3g
- blackcurrant 40g
- walnut 50g
- Cereal a little
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin caramel walnut
1
Bread materials, except butter, are placed in the bakery (the sequence of liquid powder before powder, sugar and salt on the corner), a hole is dug in the middle of flour, yeast powder is poured in, and a face-to-face procedure is initiated。
2
Scattered to about 15 minutes of pasta, and butter continues to be swished for 20 minutes to the extension stage, allowing the thin film to be pulled out。
3
Put the noodles in the toaster and cover them for fermentation。
4
The walnuts are warmed up to 2-3 minutes in the microwave and can bake for about 5 minutes at 150 degrees in the oven, which is then turned into small pieces。
5
The fine sugar and water required for caramel walnuts are added to the pot, and the fire starts, and the bubbles rise。
6
Put the walnut in pieces, adjust the medium fire appropriately, and keep mixing。
7
When you see caramel, you turn off the fire。
8
The noodles are twice as big and their fingers are pierced with flour, so that they don't collapse or bounce back。
9
The niced noodles take out the exhausts, split on average into three, and roll out for 15 minutes。
10
Take a nice, loose piece of pasta and grow a square。
11
Black gallons and caramel walnuts。
12
Roll from top to bottom, keep your mouth shut。
13
Two rounds in the oven, with a bowl of warm water on the bottom of the oven remaining wet, with a temperature of about 38 degrees for secondary fermentation and 85 per cent humidity。
14
When it's twice the size, it's taken out and water is glued to cereal cereals。
15
In the middle of the pre-heated oven, the upper and lower fire is about 20 minutes。
16
The finished chart。
17
The finished chart。Pumpkin caramel walnut Make Tips
1. The amount of liquid is increased or reduced by the actual damp level, depending on the water quality of the different brand flour. No more caramel on caramel walnuts. 3. The specific temperature and timing of the bakery should be adjusted to the individual ovens so that the bread can be coloured and covered with tin paper to prevent the colours from roasting deep。