Pumpkin's hand tore bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400g
- pumpkin puree 100g
- white sugar 60g
- eggs one
- yeast 4g
- pure milk 120g
- butter 40g
- salt 5g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Pumpkin's hand tore bread
1
All the food is in the chef's barrel。
2
It's a low-level mix。
3
Top out。
4
Salt and butter。
5
Low-end mix。
6
A high-end and face program is about 10 minutes away。
7
It's about two times as warm as a shampoo。
8
Wake up and good noodles。
9
Put a hand on the mat and press the bubble to vent。
10
The membranes are lax for 15 minutes in 16 minutes。
11
The loose, fine little noodles continue to be loose for 15 minutes。
12
Easy to take a face in shape as shown in the figure。
13
Big end rolls up。
14
It's all done on the grill, using the oven fermentation, which is twice as big。
15
It's fermented bread。
16
The oven is pre-heated 180°C and baked for 30 minutes, and is covered with tin paper。
17
The finished product is so soft, it's so hot, it's just talking to friends, it's so good when it's baked, it's just a little heavy。