Pumpkin packs
By VicentaLakin
Recipe Recommendations
- high-gluten flour 80g
- water 80g
- yeast 1g
- pumpkin puree 180G
- eggs one
- white sugar 30g
- rice bran oil 30g
- salt 3g
- whole egg liquid
- white sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin packs
1
The Polish sprout is soothing, the film is sorely fermented in the freezer for 17 hours, the fragrance is sour, the air hole is dense, and the radish is long。
2
Pumpkin mud, eggs, and oil are put in the bagel。
3
Flour, sugar, salt, yeast, Polish pasta are put in place and the mixing process is initiated twice for 30 minutes。
4
The mixed noodles are removed and the pelvis is covered with the fermentation in warmth。
5
fermented noodles。
6
The noodles are removed from the release board and the exhaust is pressed, evenly divided into small agents。
7
Round, in the oven。
8
Put it in the oven with a double fermentation and a bowl of hot water。
9
It's fermented. It's a little big. It's all stuck together。
10
Brush the egg fluids and sesame。
11
Put it in a pre-heated oven with 175 degrees of upper and lower fire for 25 minutes, with tin paper added in time。
12
The yellow bread comes out of the furnace。