Pumpkin butter bread
By VicentaLakin
Pumpkin is sweet and less watery today, so the amount of pumpkin mud is more than usual, the bread is soft and sweet. Use the mold for an 8-inch living bottom cake round。
Recipe Recommendations
- high-gluten flour 300 grams
- cooked pumpkin puree 210 grams
- white sugar 30 grams
- yeast 3 grams
- salt 2 grams
- corn oil 25 grams
- peanut butter 50 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin butter bread
1
All material other than yeast, salt and corn oil from the main material is mixed to dry powder, sealed, room temperature is sequestered for more than 30 minutes or placed in a freezer (lawful water, bubble face) for one night。
2
After a long period of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. Once the noodle is removed, the yeast is added, and the yeast melts without particles (if the noodle is hard, 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, at which point the yeast is in a dense paste and then rubbed into the noodle, then salt is added, salt melts, and finally corn oil is added to a fully extended state, when the face of the face is smooth and can draw thin, unbreakable film (membranes)。
3
Rounded the face and covered the membranes for 15 minutes。
4
a rectangular piece of laminate is formed into approximately 40 cm, with a scraping plate pressing a line lightly at 1/2 and a peanut butter above the dividing line, and a long strip of approximately 1 finger width is cut below the dividing line (the bottom is not cut)。
5
From top to bottom。
6
Prepare an 8-inch rounded model of cake with oil on the bottom and around it (or with oilable paper) to remove it and place the rolls in the moulds, with the end of the rolls connected。
7
The covering is 1.5 times fermented and the surface is coated with egg fluid。
8
In a preheated oven, mid-level, upper and lower fire, 130 degrees (the actual temperature in this oven is 180 degrees) baked for about 25 minutes (satisfactory top colour added tin paper, baked hours, temperature adjusted for the home oven)。
9
The furnace, demould, may also be used to draw a melted butter while the surface is thin, adding to the taste of wind and light。
10
Colored gold yellow。
11
Look at it。
12
Sweet and delicious。Pumpkin butter bread 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. 6. Plutonium may be added as it pleases, e.g. soybeans, coconuts, meat pines, fruit dried, etc。