Pumpkin loaf
By VicentaLakin
Today it's a bakery and noodles, a fermentation for a loaf, and it'll take only an hour to make a quick taste! The finished product is soft, with the fresh and spring breath of pumpkins
Recipe Recommendations
- cooked pumpkin puree 230g
- medium-gluten flour 500G
- soft white sugar 10g
- yeast powder 3g
- warm water 45G
- vegetable oil 10g
Steps for Pumpkin loaf
1
Pumpkin's evaporated, adding sugar while it's hot。
2
Pumpkin mud。
3
The yeast powder is evenly mixed at temperature to hand temperature。
4
Add flour and warm water, start the bread machine and face program, and remove it 15 minutes later。
5
Put a small amount of flour, and the flour is rounded。
6
it's split into eight, about 100 g each. roll round。
7
(c) Take a face, glitter into an elliptical form, and brush a layer of vegetable oil in the middle of the surface。
8
That's right。
9
Use the teeth to crush the leaf。
10
It's got a spoon handle in it。
11
Squeeze at the bottom. It's done。
12
Small amounts of oil are painted on the bottom of the steambox or are fermented in hot water of 40 degrees during the winter, using oil paper or sheet。
13
In about 30 minutes, the pressure was fast, the fermentation was complete。
14
The hot-water topsalts are evaporated directly, and the fire opens and turns into evaporation for 12 minutes。
15
The finished product。
16
It's deliciousPumpkin loaf Make Tips
The shape of the loaf is different, and I like the flat ones, and if I like the long ones, it can be a cow tongue。