Pumpkin bread
By VicentaLakin
There are several large pumpkins in the family who can use them to make all kinds of food. No, there's the pumpkin food bag again! I'm using the octopus, so it's got a lot of paint. Without it, it'll be in the oven or something like that. In addition to the pumpkin mud, this formula is accompanied by light cream, milk, fragrance and nutrients. The amount of water in the noodles is not too low, and when lifting the cook's machine, the face on the hook can fall on its own, and there's a clear silk wrinkled road, beautiful。
Recipe Recommendations
- high-gluten flour 270 grams
- pumpkin puree 150 grams
- dry yeast 2.5 grams
- light cream 50 grams
- milk 50 grams
- butter 20 grams
- salt 2 grams
- fine sugar 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin bread
1
The materials are ready: pumpkins are pre-defunct, muddled, refrigerators are frozen and used。
2
With the exception of butter, all materials are covered in a scavenging drum, flour is watered, pumpkin mud is watered, milk and light cream are denser, and dry humidity in the working environment affects liquid use, adjusting the amount of use as appropriate; and the flour can produce a thick film。
3
Softened butter is added, which is then fully integrated into the noodles at a low rate, before the high rate of disturbance。
4
Floats are soft, non-tasting walls are not sticky, a piece of noodles is drawn, and can produce transparent, flexible film。
5
A rounded fermentation basin with a wet sheet covering the base of the warm and wet zone at temperatures not exceeding 28 degrees。
6
Noodles are twice as big, finger-tip flour is poking a hole in the top of the noodle, and it does not collapse。
7
The noodles fell on the board, softly beat the exhaust, split into six equals, rounded, buttoned, loose for about 15 minutes。
8
Make the mooncakes split into 40 grams and rounded them。
9
Check if the noodles are loosely in place, press the congested ones with their fingers, and point the pits to work without a bullet; flatten them and put the pyrotons on them。
10
The skins are rounded up in the middle and sealed。
11
The seals are spread over the eight-angle molds of the Falgars, with a light pressure down on the surface with the finger or the palm of the hand, which causes the pate to spread horizontally; the warm and wet fermentation is repeated; and I put it in the oven, 35 degrees, increasing the humidity of the spray for 30 minutes。
12
Breads of 1.5-2 times the size of an egg brush are distributed with some raw pumpkin seeds; oven preheating 185 degrees。
13
The mid-level of the preheated oven, with an upper and lower fire of 185 degrees for 20 minutes, can be covered with tin paper if the colour is satisfactory。
14
Demolition immediately after discharge, cooled into the bag or saved in the box。
15
Pumpkin bread, creamy, sweet and softPumpkin bread Make Tips
1. As a result of the addition of a large amount of pumpkin mud, the soft and smooth face of the face is flexible and does not necessarily reach the full expansion phase; the temperature of the face after the membrane should not exceed 28 degrees, which is below 26 degrees, is good; 2. The cream has been added to make the cream more fragrance; the amount of milk has not been replaced and adjusted in accordance with the recommendation of step 2; 3. The temperature and time of the ovens used is adjusted to the actual situation and to the material of the moulds。