"Autumn arrives, pumpkin is pretty".Made super fluffy pumpkin soft European bag, fluffy soft and soft bite down full of pumpkin filling, really delicious! It's also very simple to do. Let's try it together
By 1199
<h2>Royalties</h2>
Bread flour 220 g
Low gluten flour 30 g
Pumpkin puree 150 g
Sugar 30 g
Milk powder 10 g
Resistant to high sugar yeast 4 g
Milk 30 ml
Butter 15 g
Salt 2 g
<h2>Practice steps</h2>
1. Prepare the ingredients. Steam the pumpkin and mash it into a puree to reserve the dough part, and the rest is fried with butter and sugar to personal taste and set aside. Add the rest of the butter to the bread pail
2, add pumpkin puree (pumpkin varieties of different water content is not the same, as appropriate to increase or decrease)
3. Start the Haishi M5 light sound cook machine
4. Start the cooking machine, first whip at low speed into a ball and then whisk at medium and high speed until smooth
5: Take a small piece of dough to check that you can pull out the coarse film, and then add the softened butter
6: Add the softened butter
7: Then whisk at low speed until the butter is absorbed and beaten at medium speed until the dough is smooth, then turn to high speed and whisk for one minute.
8, take a small piece of dough to check the status of the film, you can pull out a thin and transparent glove film can be (⚠️ usually do not insist on the glove film, but it is undeniable that the bread out of the film is indeed delicious a lot)
9. Arrange and knead the circles
10, cover the plastic wrap warm place fermentation ~ fermentation on the way to make pumpkin filling, the pumpkin puree ➕ sugar ➕ butter mixed evenly, if the pumpkin puree compared to water need to be slightly fried dry. Let it cool and freeze it slightly in the refrigerator, divide it into 30 grams and knead it into a ball for later
11, sent to double the big poke hole does not retract or collapse
12. Take out the exhaust and divide it into eight equal parts
13: Knead and relax for about 10 minutes
14: Roll out the slack dough and add the pumpkin filling
15. Wrap up and tighten the mouth like a bun, and put the mouth down into the baking pan. Put a bowl of hot water in the oven to maintain humidity and put it into the baking pan at a temperature of 32° for two rounds
16. Remove the fermented bread embryos and preheat the oven at 180° at the same time. Place the bottle cap surface sift powder in the middle of the bread embryo
17, sieved to remove the bottle cap and put a few pumpkin seeds to embellish, the edge with a blade as shown in the picture to cut the mouth ⚠️, pay attention to the depth not to scratch through
18, baking pan into the preheated oven, up and down the heat 180 ° baking for about 15 minutes (if the color is too early to cover the tin foil in real time to avoid coloring too deep) The specific baking temperature and time need to be flexibly adjusted according to the temperature difference of the oven
19, out of the oven to start ~
20, really super soft, bite a mouthful full of pumpkin filling, delicious to the circle!
21. The best choice for breakfast or afternoon tea
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