Japanese pumpkin bean buns
By VicentaLakin
Today, you're sharing the Japanese pumpkin bean bag, and this is the bread machine when it's made, so you're rubbing membrane out of your hand, and handmade bread doesn't feel bad, and you're sharing the details, and you can make sweet, soft and unsick bread
Recipe Recommendations
- high-gluten flour 230 grams
- fine sugar 15 grams
- condensed milk 20 grams
- light cream 55 grams
- milk 75 grams
- butter 20 grams
- yeast 3 grams
- salt 2 grams
- honey beans appropriate amount
- pumpkin powder 15 grams
- sweetening
- baking
- half an hour
- senior
Steps for Japanese pumpkin bean buns
1
Be prepared, but the butter has to be softened early in the room because of hand rubbing, the temperature is not too high, the liquids are to be refrigerated and the bread appears to be pitiful, but the good taste of the bread is out there。
2
All foods except butter, bean, are poured into the basin, first liquid, then powder, remember that yeasts and salt cannot be put together, and salt will kill the living yeast, making fermentation difficult. Because there are no pumpkins in the house, they are replaced with pumpkin powder, and this formula would be inappropriate if it were to use pumpkin mud。
3
When the face is mixed into groups, the face is rubbed out with the coating of the face, which takes about 6-8 minutes, and when the facial band begins to form, it is time to stop and check the state, this time using the rear oil method, which makes it easier to remove the muzzle。
4
The softened butter from the room is wrapped into the noodles and is constantly wrapped in the middle, which will start to become greasy and, after approximately two to three minutes, the butter will gradually be absorbed。
5
When butter is absorbed, it rubbed its face like washing clothes, a method that individuals find easier to remove from the mural than to fall the noodles until they can pull out a large piece of the membrane。
6
And I set 30 degrees and 40 minutes of fermentation, which is twice the size。
7
A fermented pasta, with a finger piercing a hole, without a visible rebound, is fermented. If it collapses and smells sour, it's fermented too much. When the fermented pasta is fermented twice, the yeast's activity is bad, and the baked bread smells sour。
8
It flattens the exhaust in six equals, approximately 75 grams of a single one, and it rolls round。
9
My bean is about 35 grams, right size and sweetness。
10
Put the noodles in the middle thicker circle and wrap them in the bean pie。
11
They were all packed and put in the oven, with a light press, and fermented to 1.5 times the size of the steam oven, for approximately 30 minutes。
12
fermented bread embryos, coating a layer of milk, putting a proper amount of white sesame on them, with a sheet of oil on them, with an oven, 180 degrees of preheat in the oven and under the oven, and roasting in the daogras oven for 20 minutes。
13
The sweet and soft Japanese pumpkin buns are usually made in a bakery for about $10, but if you eat it, you won't see it coming