Pumpkin little foot bread
By VicentaLakin
It's nice to find out recently that the pumpkin made pasta, and I don't know who invented it. As future generations, we can only follow suit. It was good to have some pumpkin buns the other day, and his son used to eat them like he had done his job, and now he eats like he was robbed. I've never tried to make bread out of pumpkins, and I'd love to try, to refer to free squares, and when the first pot comes out, my son looks so excited! Wow! It's so fun. It's the first time I've made this bread, and I love this cute little toe. This breakfast is good for your son
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- salt 3 grams
- yeast 4 grams
- egg liquid 35 grams
- water 60 grams
- pumpkin puree 80 grams
- red bean paste 200 grams
- butter 20 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Pumpkin little foot bread
1
Scratch all materials other than butter to stretch the surface smooth and add butter to spread the membrane fermentation
2
It's twice the size of the fermentation
3
The fermented pasta is slowly drained into nine 30 grams of small noodles and a large noodle is rounded up for 15 minutes
4
We'll split the red bean pie from the freezer into 22 grams and round it up
5
♪ Round the little pots ♪
6
Put it in red bean pie
7
When it is wrapped, it is flattened down and placed in the face of the soles of the feet, in the form of oil sheets。
8
Two rounded fermentations of seven grams and four grams each from the big noodles were made by the top of their feet
9
fermented bread on the face
10
Put it in a pre-heated oven, 160 degrees down floor, 15 minutes to the surfacePumpkin little foot bread Make Tips
1. Try to be as dry as possible when making the red bean filling, so that it will make it easier.
2. Don't stick to the dough of the well-shaped little feet. They will naturally connect together after secondary fermentation.
3. The baking temperature is determined according to my own oven. My temperature is that of a two-layer oven. For ovens with more than three layers, you can refer to this recipe: heat the middle layer at 180 degrees for 15 minutes.
For the practice of red bean filling, see pumpkin pie: <ahref="http://home.meishichina.com/space-2206349-do-blog-id-348862.html"target="_blank">http://home.meishichina.com/space-2206349-do-blog-id-348862.html
2. Don't stick to the dough of the well-shaped little feet. They will naturally connect together after secondary fermentation.
3. The baking temperature is determined according to my own oven. My temperature is that of a two-layer oven. For ovens with more than three layers, you can refer to this recipe: heat the middle layer at 180 degrees for 15 minutes.
For the practice of red bean filling, see pumpkin pie: <ahref="http://home.meishichina.com/space-2206349-do-blog-id-348862.html"target="_blank">http://home.meishichina.com/space-2206349-do-blog-id-348862.html