Pumpkin soybread
By VicentaLakin
It's worth a try without a drop of water, pure pumpkin mud, with soybeans, sweet soft, nutritious, simple。
Recipe Recommendations
- high-gluten flour 500 grams
- cooked pumpkin puree 280 grams
- eggs one
- white sugar 50 grams
- milk powder 30 grams
- yeast 5 grams
- salt 4 grams
- butter 30 grams
- Red bean paste stuffing 150 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin soybread
1
All material except yeasts, salt and butter from the main material is mixed to dry powder, sealed, room temperature sequestered for more than 30 minutes or placed in the freezer for one night (water licit, bubble face)。
2
After a long period of static and looseness, the noodles are formed naturally, without a rubbing, and a slightly thick, very resilient film can be pulled directly by hand. After the noodle is removed, the yeast is added, and the yeast is dissolved without particles (if the noodle is rigid, the yeast can be dissolved with a few drops of water, with as little water as possible, and can be squeezed with hands). The fermentation is sufficient, when the yeast is in a dense paste and then rinsed into the noodles, which are then added to the salt, then melted to the salt, and finally added to the butter, then to the state of full expansion, at which point the face of the face is smooth, and the thin, unbreakable membrane can be pulled out。
3
No fermentation, directly divided into equivalents (8 pieces, two plates of baked), rounded and covered with laxity for 15 minutes。
4
Take a small noodle, grow an elliptical shape, and rub a soy sauce。
5
Rolling over。
6
Hold on tight。
7
Scroll round, then finish all the rolls, and then put them in the grill with the oilpaper, and ferment them up to double the weight (the fermentation does not look at time)。
8
The remaining bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean on the fermented bakery surface, in the pre-heated oven, in the middle, up and down the fire, 120 degrees (the actual temperature in this oven is 170 degrees) baked for 20 minutes (the time required, the temperature is determined by the home-based oven) and the top colour satisfactory for tin paper。
9
When it's done, it's taken out and it's on the net。Pumpkin soybread Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Use of refined pumpkin mud is subject to increase or decrease based on the water intake of flour and the water content of pumpkins. 4. The application of the water legitimation (buff-face method) by rubbing all materials other than yeast, salt and oil in the main material into a lasagna, after a long period of static laxity, allowing flour to absorb water and naturally form a face band, can significantly reduce the time required to remove the film. 5. Decorations of bread and bread surfaces may be added according to their own preferences, such as carenda sauce, jam, salad sauce, etc。