Pumpkin rolls
By VicentaLakin
When you don't make bread, you make buns, or you cook porridge
Recipe Recommendations
- high-gluten flour 50g
- water 50g
- yeast 1g
- milk powder 8g
- pumpkin puree 110g
- egg liquid 33g
- salt 4g
- light cream 15g
- fine sugar 45G
- butter 28g
- sweetening
- roast
- several hours
- senior
Steps for Pumpkin rolls
1
When you've got time to get your Polish seed done the night before you go to sleep, the next day you'll be able to mix the material and mix it with a membrane in the fridge
2
Get ready for a nicer pumpkin, have a bebed pumpkin better than that, and have to clean it up and cut it off
3
Remember to put on a film before it's evaporated
4
Squeeze it with a spoon or hit it with a juicer
5
All the materials are ready, the cooker's machine is different from the baker's, so let's put the liquid cooker's machine in first, make sure the yeasts don't go in with sugar, and the salt is thrown in together with another pit of yeast, except for butter
6
Then the pumpkin mud and the yeast go in together
7
When it's smooth, it's full of butter, and when it's almost absorbed, it turns fast. Fight
8
You can cut your face down with scissors
9
If you don't have a fermentation box, you can put a bowl of warm water in the oven
10
It's normal not to back down a little
11
I'll split it in 10 equal sizes. Grandpa
12
The exhaust rolls round, covers the film, relaxs 15 to 20 minutes
13
Take out a pasta and put it together like this. Okay
14
One third of each side to the middle
15
Roll them in the middle, roll them tight and turn them over
16
It's all in the oven. Make sure you leave a bigger gap or it'll stick. Together
17
The fermentation box is 35 degrees, 75% humidity, about 40 minutes, about 1.5 times the size
18
Sifting a little powder with a sieve
19
Cross with a knife
20
The oven preheats 180 degrees. It's different in every oven
21
Ha, ha, baking bread is done, soft and soft
22
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