Seven cream pumpkin bread
By VicentaLakin
I made a cream cake yesterday and I had some ice cream. I bought a pumpkin today to get rid of the cream, and a pack of pastry bread. After dinner, I started making bread. Maybe it was too fast, and the flour was used as a gold-crumb coil, and the cream forgot to put it in the face. When the second fermentation came, I saw the bread was very good. Oh, well, then I didn't have to go to Wal-Mart to buy the bread. I saw the stock and the chocolate needle, and I took a small bag of chocolate needles, and I liked the colored bread. I wanted to cut the tar and butter together and put a few cashews into the bread.
Recipe Recommendations
- wheat core flour 500 grams
- butter 50 grams
- yeast
- baking powder 约5 grams
- pumpkin 500 grams
- white sugar 50 grams
- egg yolk one
- sweetening
- baking
- several hours
- simple
Steps for Seven cream pumpkin bread
1
Pumpkin's evaporated, and a pound of flour + 10 grams of yeast + 5 grams of powder + sugar, sifting the powder twice, and then the sides, and if the humidity isn't enough to add a proper amount of warm water, mine's not right.
2
Let's start with the soft butter
3
I've got a nice pasta with a cloth or a membrane covering my hair for 30 minutes
4
It's about one and a half times the same
5
Put your hands on the noodles
6
Split into small groups (size and size)
7
Take a noodle
8
Squeeze it from top to bottom.
9
Bread with tin paper, with butter on it, and cleavage the good mouth, and leave room for a second fermentation
10
It can be round
11
One and a half times the original fermentation, and the time is determined by the temperature.
12
Put a yolk in the bowl and brush it on the bread
13
Spray the chocolate needle
14
Put it in a 220-degree preheat oven, 200-degree 15 minutes on the middle floor, then 180 or 160-degree to the top
15
When it's hot, cut the bread and wait for it to cool, put butter in it and put salt on it. Fruit, or fruit.