How to make Pumpkin soybean bread - VicentaLakin's Recipe

Recipe Recommendations

high-gluten flour 300 grams
milk powder 25 grams
sugar 30 grams
yeast 4 grams
Ice pumpkin puree 120 grams
Ice eggs a
iced light cream 40 grams
frozen milk 30 grams
salt 3 grams
butter 25 grams
bean paste 270 grams
eggs a
white sesame appropriate amount

sweetening
roast
several hours
senior

Steps for Pumpkin soybean bread

1

Pumpkin to skin and seeds, sliced in pieces

2

Put it in the steam pan for 20 minutes to ripe

3

Steamed pumpkins make mud

4

It's 30 grams of a flat, small agent to be used

5

With the exception of butter, all the staple foods are placed in the bread-crumbs and the bread-chop caps are opened (in the order of powdered liquids)

6

Breadmaker selects the "Tang face" program for 15 minutes

7

At the end of the day, add soft butter

8

Bread machine once again selects the "Zoan" program, set for 15 minutes, rubs the face again, repeats this step twice, and the total number of times before the pasta is added to the butter is four

9

After the program is over, take out the facial profile and pull out the thin, flexible muzzle

10

No fermentation, split the noodles directly into 9 equals (about 78 grams), rolling round, covering the film, room temperature 15 minutes

11

When the static is complete, take out a noodle and grow a tongue

12

Turn over, sort out the shape, roll up and down

13

Rolled noodles

14

When it's all sorted out, cover the membrane room for another 15 minutes

15

Once the static is complete, take out the noodles, grow up again, and keep it as long as possible

16

Turn over, sort out the shape, roll up and down

17

Once again, round, round, round, round, full of soy sand

18

Just like a bun. Keep it tight

19

Keep your mouth shut and keep your head down

20

Try not to cut it in the middle

21

All the cuts are turned over, and the bean sand is turned over

22

Put white sesame in the middle, press it a little, so that the sesame doesn't fall, finish it all, put it in a grill with oil paper, put it in a unopened oven, with a bowl of 100 open water, and help with fermentation (35 degrees, 85% humidity) for 60 minutes