Pumpkin bag
By VicentaLakin
It's been a long time since I made my own bread for the girl, and I feel sorry for myself. I only put in a small amount of sugar, and it's a good choice, either with jam or with burgers. The baked bread is very soft and delicate. The day after the roast was completely dark, the next day when the picture was taken, the skin was wrinkled, but the touch was still soft. Maybe it's because I bought pumpkins that are young, have more moisture, and have a very large sticky face, difficult to handle and shape, but the end result is that bread is also very soft, which is an unexpected harvest
Recipe Recommendations
- high powder 300 grams
- pumpkin puree 100 grams
- fine sugar 20 grams
- milk 50ML
- sunflower oil 20 grams
- dry yeast 5 grams
Steps for Pumpkin bag
1
Pumpkin goes to the skin and cuts into thin slices and steams in the pot。
2
Pumping out extra distillation water, crushing the spoon into fine pumpkin mud, taking 100 grams。
3
All raw materials (except sunflowerseed oil) are mixed and placed in a pot of prayer and egg-beater, with a chord on it, to the first stage and to the beginning of the band。
4
Add sunflowerseed oil and continue to mix until thin membranes are out。
5
fermentation is done with a coat of film。
6
Fermentation to 2.5 times the size。
7
Take out the pressure exhaust and split it into eight equals.
8
Rounded, discharged into an oven with tin or oil paper。
9
Two fermentation times twice as big. Egging fluid, sesame。
10
The oven preheats 175 degrees, mid-level, approximately 18 minutes to the surface colour。