Pumpkin bar bread

1

First prepare pumpkin mud. Put about 200 grams of pumpkins in the bowl after they go to the skin, cover them and turn them five to six minutes with microwave fire。

2

When the pumpkin boils softer (without a microwave, the pumpkin is evaporated with a steam pan. It also has to be covered with a membrane to prevent water from entering the pumpkin, which makes the pumpkin mud too watery。

3

When the pumpkin cooled, it was crushed into mud with a razor. Then call it 150 grams for use。

4

And then you rub your face. As in the case of the ordinary bread-making method, all materials are rubbing into dough (post-yellow), and they are rubbing up to the extension stage where the film can be removed. This can be done using the King's Cook machine, in line with the usual pasta method, or by hand. (Purple flour is of a different water-sorting nature. Please adjust the amount of pumpkin mud to take into account the actual situation and rub it into a soft pasta. If there's not enough pumpkin mud, a little water will do。

5

When the noodles are covered, they are placed in a bowl, covered with wet cloth, and fermented in a warm room for about an hour。

6

The fermentation occurs as soon as the noodles grow larger, their fingers are covered with flour, and the holes do not collapse or shrink when they are pulled out。

7

Put the fermented noodles on the board, crush them hard, crush the gas inside them and split them into 10 small pieces, covering them with a shampoo or wet cloth and awakening for 15 minutes。

8

Flour is placed on the table or on the board, which is sticky, flattens up a small, awake noodle and turns into long stripes with a stick。

9

Scroll it from the side, make sure it's tight。

10

Scroll into thin strips, as shown in the figure, and tighten the closure。

11

It's down in the oven with the toast. That's the way to do all the dough。

12

The dish is fermented last in an environment of about 35°C at about 85% humidity for about 45 minutes until the pasta becomes twice as large. How does the fermentation feel? Click here. (Be careful not to ferment too much, the fermented face should be smooth and flexible, with a light finger click to bounce back. If the face of the noodles collapses with a light finger pressure, it means that the fermentation is excessive. A thin layer of whole egg fluid on the fermented face. The oven, which is preheated at 170°C, is in the middle, baked for about 15 minutes until the face of the face is yellow (the temperature of the oven is different from the temperature, so please adjust the temperature and time of the baked to the actual situation)。

13

The finished product。

1. THIS RECIPE REQUIRES ONLY 150 GRAMMES OF PUMPKIN MUD, BUT 200 GRAMS OF FRESH PUMPKIN MEAT HAVE BEEN USED TO MAKE PUMPKIN MUD, CONSIDERING THAT IT MAY NEED TO BE ADJUSTED TO THE SOFTNESS OF THE NOODLES, AND THAT THERE WILL BE SOME WEAR AND TEAR TO MAKE PUMPKIN MUD. IF ONLY THE REST OF THE PUMPKIN MUD WERE EATEN IN THE END. IT'S A LITTLE SIMPLE, BUT IT'S A LITTLE BIT OF A TEST OF HOW WE'RE DOING IT, AND WE'RE TRYING TO WRAP IT AS BIG AS WE CAN, SO WE CAN MAKE A NICE PLATE OF BREAD. THREE, THIS RECIPE CAN MAKE 10 BREADS, AND THIS TIME I'M USING A BIGGER DISH, AND I'M JUST ABOUT 10 BAKERS AT ONCE, BUT IF YOU'RE USING A SMALLER OVEN (E.G., THE MOST COMMON 30L OVEN), YOU MAY NEED TO SPLIT INTO TWO OR HALVE THE SIZE OF THE FORMULA。