Pumpkin
By VicentaLakin
Grandma likes pumpkin buns, but eats them directly, and the old people can't chew them. For the sake of the old man's comfort, I made a souffle and put it in a bun, so it tasted cozy and chewed. In New Year's, it's the kind that your family likes. This pumpkin bun is one kind。
Recipe Recommendations
- pumpkin puree 270G
- flour 500G
- you su appropriate amount
- yeast powder 5g
Steps for Pumpkin
1
Let's start with the souffle: 30 grams of flour, 3 grams of salt, 2 grams of vanilla and 35 grams of oil. Put flour, salt, fragrance in the bowl。
2
When the oil heats up, the bowls are evenly mixed and become soaks。
3
Pumpkin to pelvis evaporate。
4
The cuisine is muddled。
5
Pumpkin mud is added to flour and yeast flour and grouping。
6
It fermented to 2-2.5 times the size of a beehive。
7
The fermented pasta is a large slice of about three millimeters thick, evenly covered with tarp。
8
Collapse up and down for 15-20 minutes。
9
Open the cage for 25 minutes。
10
Three minutes after steaming, the pan comes out。
11
Cut it open, there are many layers, and the key is softer。Pumpkin Make Tips
Pumpkin mud may vary according to its water content and can be adjusted appropriately。