Pumpkin intestines
By VicentaLakin
It's really nice to make bread with pumpkins. It's got sausage in it. It tastes amazing. Kids must love it. The original square came from a pumpkin bag of idols. I changed the shape。
Recipe Recommendations
- high-gluten flour 150g
- pumpkin puree 55g
- milk 50g
- sugar 15g
- salt 1.5G
- yeast 1.5G
- butter 15g
- sausage 3 pieces
Steps for Pumpkin intestines
1
... Pumpkin to fertilize and then make mud with a cuisine。
2
In addition to butter, other raw materials in the dough are placed in the bread drums according to the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, and a graft program is initiated to remove the thick membranes and add softened butter。
3
Continues with a face rubling program to the extension stage, where the face is able to pull out thiner film, without the need for a glove sheet。
4
When the noodles are rounded up, the fresh bags are kept in sufficient space to tighten them and stay in the freezer for the night。
5
About 10 hours later, the noodles were fermented twice as big and the finger was fermented with a hole, which means the fermentation is complete without convulsion or collapse。
6
fermented pasta press pressure to exhaust。
7
On average, they are divided into six noodles, all of which are covered with flavour for 15 minutes。
8
The soft, fine face flattens, and it is glided into an elliptical form。
9
Turn the face of the face, top half a sausage, lower side flattened with a finger, and four exits with a knife。
10
And the sausages were rolled up from top to bottom, so keep your mouth shut。
11
That's how you treat all the noodles, and put them on a cook's plate。
12
The noodles were sprayed, put in the oven, put in a glass of hot water, fermented at 38°C twice the size, and took about 30 minutes。
13
Take the fermented noodles and send them to the pre-heated oven, mid-level, up and down, 180°C, baked for 20 minutes。
14
The baked bread hangs on the grill while it's hot。
15
Bread is a light pumpkin. Sausage is a black pepper。Pumpkin intestines Make Tips
When releasing raw materials, be careful that yeasts do not come into direct contact with sugar and salt. 2. The amount of water in the flour is regulated by the density of the water-absorptioned pumpkin mud. At one round, the fermentation can be avoided and the direct room fermentation can be twice as large. 4. The timing and temperature of the roasting shall be regulated by the temper of the oven itself. 5. The temperature of the bakery can be kept for approximately three days, bearing in mind that it is not in the freezer. If you want to stay longer, just put it in the freezer。