Pumpkin cyclone bread
By VicentaLakin
It's a Chinese way of using bread. It tastes so special
Recipe Recommendations
- high powder 105 grams
- milk 70 grams
- sugar 5 grams
- yeast 1 gram
- salt 3 grams
- milk powder 10 grams
- butter 10 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pumpkin cyclone bread
1
Noodle materials are rubbed into smooth noodles, covered with film protection and frozen in refrigerators up to 2.5-3 times the size of fermentation。
2
The main noodle, except butter, is so that the material is wet-to-dry in the wash drum, and the scavengers are torn to pieces。
3
The cook's machine starts with a low-speed rubbing and then a high-speed rubbing into a thick membrane, adding softened butter and continuing with high-speed rubbing to pull out a transparent and strong film。
4
Noodles are removed, they are kept at constant temperature for half an hour, and they are covered with film to prevent drying。
5
An average of 12 pieces of flat-seasoned pasta, rounded and covered with a 10-minute static film。
6
Take a noodles up and down。
7
Turn over, place horizontally, lean bottom, roll from top to bottom, and squeeze in the seal。
8
Long end, flat end, other side roll, seal the mouth。
9
In turn, put it in a pumpkin donut mold, put it in an oven, develop a fermentation slot, and send it up to twice the size of 35 degrees, with 10,000 hot water in the oven。
10
The fermented noodles are removed, the oven is preheated at 180 degrees, the donut mold is pressed on a non-glued grill, placed in the middle of the oven, the fire is up and down for 180 degrees and 20 minutes, and the oven is released and cool。