By stone Kido_Kido
Royalties
- High gluten flour 275 g
- Sugar 20 g
- Salt 3 g
- Yeast 3 g
- Pumpkin puree 150 g
- Light cream 60 g
- Butter 30 g
Practice steps
1, first of all, all the materials except butter into the kneading jar, here you need to pay attention to salt and sugar do not directly contact the yeast, light cream and pumpkin puree need to be refrigerated, I use the ordinary pumpkin here, if you use the babe pumpkin then add some light cream.
2. Rough film appears in the cooking machine for about ten minutes or so.
3: Add the butter softened at room temperature, stir at a low speed of about 3-5 minutes with the cooking machine until all the butter is absorbed by the dough.
4, then continue to turn to medium speed, about 7-10 minutes to knead the dough to appear glove film can be.
5, measure the temperature of the lower mass, about 24 degrees is a good state, between 24-26 degrees are acceptable.
6, divided into four equal parts, covered with plastic wrap to relax for twenty minutes, today is a fermented toast, it omits a hair process.
7, take a small dough, if the dough has some dips on the hand, gently pat some hand powder anti-stick, smooth side up rolled into a cow's tongue shape.
8. Then turn over the smooth side facing down, folded on both sides.
9. Roll out length, about 50 cm long.
10. Roll up from top to bottom, thin the bottom edge, and seal tightly.
11, neat direction consistent discharge into the toast box, cover with plastic wrap warm fermentation to 9 points full, when the fermentation is good, preheat the oven on fire 160 under the fire 180 time 25 minutes, I use the low-sugar toast box here, if you use the ordinary toast box, on the fire 180, under the fire 200 degrees time 30 minutes.
12, fermented to 9 full toast about the top of the toast from the toast box about a knuckle distance, cover the toast box lid into the lower layer of the oven to bake, the time according to their own oven flexible adjustment.
13, baked toast out of the oven after a shock, to prevent retraction, put on the shelf to cool.
14, after cooling, you can eat, remember to seal and save.
Nutritional benefits of high gluten flour
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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