Chinese pumpkin bread
By VicentaLakin
Softly lass and sweet pumpkins。
Recipe Recommendations
- flour 210g
- yeast 3g
- white granulated sugar 10g
- milk 130g
- eggs one
- pumpkin puree 50g
- milk powder 10g
- lard 45G
- salt 4g
- black sesame appropriate amount
- white sesame appropriate amount
- sweet fragrance
- roast
- several days
- ordinary
Steps for Chinese pumpkin bread
1
All the material of the Chinese noodles is rubbed into a pasta. Refrigerator freezes for 17 hours。
2
One egg in the baker, 50 grams of ripe pumpkin mud. (Eggs and pumpkin mud 100 grams), yeast 1 g, milk 10 g, salt 4 g, white sugar 45 g。
3
Go on with the flour, 90 grams, take the Chinese noodles out of the fridge and tear the small pieces。
4
Smuggled in smooth noodles (20 minutes)。
5
Forty-five grams of pig oil, continuing the lasagna procedure (20 minutes)。
6
Two and a half times the size of fermentation。
7
Take out the dough, split it evenly, 10 minutes。
8
The slab is oiled, the scepter is oiled, a small swab is taken, and the swab is grown up to face。
9
Both ends roll in。
10
The bottom's down. Put it in the grill。
11
静置Two and a half times the size of fermentation。
12
Sasame。
13
The oven is 180 degrees and it's baked for 20 minutes. (Booked up to 15 minutes of spicy paper, never too dark)