Pumpkin coconut soufflé
By VicentaLakin
It's been a long time since we've been staring at this pumpkin, a little twirling pumpkin, steaming on super good, soft sweet, only steaming on food, eating too much and feeling a little bit of monotonous. Thinking about making bread out of steamed pumpkin mud, a coconut would be different. The result was some surprise. The roasted golden yellow, soft and sweet pumpkin bag, with a cocoon soufflé, without butter, which smells like cream, and with a little sweetness and a little fragrance, a fragrance with a pumpkin, and a soft and soft entrance. Even people who don't like sweets can accept it. The formula plus the liquid amount is actually quite large, the touch is soft and the finished product soft. Let me remind you that the pumpkin species are different! My choice of pumpkin evaporates without much moisture, and if the choice of pumpkin evaporates with a lot of water, the formula must leave 10-20 grams of milk. Six twos or fives are recommended。
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 10 grams
- whole egg liquid 27 grams
- pumpkin puree 100 grams
- milk 90 grams
- salt 3 grams
- sugar-tolerant dry yeast 3 grams
- fine sugar 20 grams
- butter 20 grams
- coconut 50 grams
- powdered sugar 10 grams
- white sesame a
- sweetening
- roast
- several hours
- divine level
Steps for Pumpkin coconut soufflé
1
Pumpkin is cut into small pieces and evaporated in the steam pan (a state that can easily be punctured with chopsticks). And then you take it out for cold. Butter cut into small blocks. Prepare some noodles。
2
Powdered part of the flour in a bowl, put it in a pumpkin, poured eggs and milk, put salt and sugar in two corners, and yeast dug holes in the powder。
3
The cooker sets up a first-class blending of materials, then turns three to four to smooth the face, pulls out the thick membrane and adds soft butter。
4
The first one or two tranches are to be transferred, the butter and pasta are to be integrated and then the third and fourth tranches are to be extended. The face is slurned on the hook, and it excites transparent and solid film. Take the lower one, hold the other hand and fold the other. I cut a little piece of it, and I'll show you the lower part. Bread doesn't need to hit a full glove membrane like toast。
5
It continues to collect round noodles and places them in drums or clean basins, covering them with film and first fermentation at room temperature of 27-28 degrees. In about 50 minutes, fermentation is 2-2.5 times larger. When you look at the state, you usually have a finger poking to the hole, and you don't have to retract. Take off the fermented noodles and fold the pressure gently to vent。
6
Split the noodles into 6 pieces, 83 grams each (suggested 5 copies, one grilled. It's also a folding round, rounding, covering the film, relaxing for 15-20 minutes。
7
Preparation of coconut-coloured material during laxity。
8
THE WHOLE EGG FLUID, MILK AND SUGAR POWDER ARE PLACED IN A SMALL BOWL, EVENLY MIXED WITH EGGS AND THEN MIXED WITH COCONUT AND MILK POWDER, A STEP THAT CAN BE USED WITH A RAZOR OR WITH PVC GLOVES。
9
Take a nice, loose noodle, take a little powdered, flatten, dry it with a stick。
10
Turns over, then turns 90 degrees, sorts it up a little bit, flattens the bottom of the face, puts the coconut pie on it。
11
Pick up the top side and overlap with the bottom, and then squeeze it。
12
Keep your mouth shut and your hands a little bit of bread and make them olive. Cuts the cutter, and if you want to finish the roasting, you have to cut it deep。
13
The rest of them are working the same way. Overestimating the size of my grill, so the last chalet was baked. Put it in the lower part of the oven, put it in a bowl of warm water to increase humidity, fermentation at 34 degrees, humidity at 70-80 degrees, two rounds of about 40 minutes, and fermentation up to 1.5-2 times。
14
Take out two good buns, 190 degrees above and below the preheat oven. Then a layer of whole egg fluid is painted on the embryo and white sesame is spilled。
15
Turns into a preheated lower half of the oven, turns up and down 180 degrees and bakes for 18 minutes. If you don't want to be so dark, you'll be able to build tin paper in about 8-10 minutes。
16
When you're done, you take it out and hang it on a cold shelf and you can eat it. I can't finish the seal。Pumpkin coconut soufflé Make Tips
THE AMOUNT OF MILK MAY BE SET ASIDE AT THE TIME OF THE FIRST ROUND OF NOODLES, DEPENDING ON THE CONDITION OF THE FACE. 2. THE CLOSING MUST BE TIGHT AT THE INTEGRATOR AND THEN A LITTLE TWEAKED INTO OLIVE FORM, WITH A MORE ROUND SHAPE. 3. THE OVEN USED IN THE TEXT IS PE3050, WHICH NEEDS TO BE FINE-TUNED IN ACCORDANCE WITH ITS OWN OVEN. THE BREAD IS QUITE LARGE, AND IF THE OVEN IS NOT LARGE ENOUGH, IT IS RECOMMENDED THAT IT BE BAKED IN SIX TWO PLATES。