Pumpkin and melon
By VicentaLakin
Recipe Recommendations
- high-gluten flour 600g
- pumpkin puree 300g
- milk 120g
- sugar 60g
- salt 6G
- yeast 8g
- butter 30g
- glutinous rice flour 130g
- corn starch 20g
- honey red bean appropriate amount
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Pumpkin and melon
1
Pumpkin's fertilized, muddled. I've got a bigger amount of pumpkin water, and if I have a little bit less, I'll have some milk。
2
In addition to butter, other materials of the noodles are placed in the bakery for 15 minutes, the stop button is pressed, the butter is placed and the noodle program is restarted until it is completed. (I have a lasagna program for 30 minutes and 45 minutes
3
Get the film out。
4
It's fermented twice as big。
5
• Plasma fermentation during lacerations of the bread machine: all the materials of the platinum, except butter, will be modulated and evaporated into the boiler for 20 minutes to the point where they are ready to melt with the heat。
6
The fresh bag is put in and the butter is fully absorbed and the refrigerator is frozen for more than 30 minutes。
7
Split the platinum into eight equals。
8
Give the fermented noodles eight equals and relax for 15-20 minutes。
9
Take a troupe。
10
Put it in the platinum
11
Put the bean on
12
Squeeze from top to top, hold on tight, rub it in olive form, press it。
13
The emissions are on the grill, with double fermentation up to a factor of 1.5-2。
14
And cast thin flour, and draw with blades of a shallow thread。
15
Put it in a pre-heated grill and bake it at 350 degrees Fahrenheit (180°C) for 20 minutes。
16
Out of the oven。
17
Put it on the shelf。
18
Very soft bread。
19
It's very delicious。