This is a super soft bread, the shaping method borrows from the shellfish, the water content is a little large, so you need to be patient and knead more, the bread baked with a large water content is soft, and you can knead the dough for ten minutes with the cooking machine.
By in a summer of sleep
<h2>Royalties</h2>
Pumpkin puree 150 g
High powder 300 g
Yeast 3 g
Sugar 30 g
Milk powder 10 g
Salt 3 g
Milk 100 g
Butter 15 g
Pumpkin seeds to taste
<h2>Practice steps</h2>
1: Steam the pumpkin and whisk it into a puree, put all the ingredients except butter and salt into the cooking machine and knead until it expands. Add the butter and salt and knead in 1-3 stalls until the dough is nearly complete. The dough is rounded and covered with plastic wrap for a fermentation, fermented to nearly 2 times larger, and the hole is poked with flour by hand without collapsing or retracting.
2: Divide into 8 parts and knead and relax for 15 minutes. Roll out into an oval shape, fold inward at 1/3 of the left and right after turning over, fold in half again, and pinch tightly. Gently rub up to 20 cm long, squash one end, put the other end on it and wrap it up and tighten it.
3: Put the mouth down into the baking pan to start the secondary fermentation, brush the egg liquid after fermentation, put the pumpkin seeds, and bake in the middle layer of the preheated oven at 170 ° for 19 minutes.
4, very fluffy and delicious pumpkin ring bun is ready, you can cut it into a sandwich
5, another ~
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