Pumpkin taro puree bun
Before it was the season of pumpkins, the golden color was very autumnal, and the vegetables and fruits in the season had to be made into food for the occasion. Before making a taro puree red envelope birthday cake for Ma Ma, there is still a lot of taro puree left, and I made this pumpkin taro mud bun on a whim, but it is delicious, come and try it.
ingredient
steps
1, the delicious method of taro puree, click on the picture to enter the detailed method
2. Prepare the pumpkin puree next
Pumpkin 210g (preferably a large golden pumpkin!) Cut into pieces, steam until soft and rotten, and can be easily pressed into a puree with a spatula.
⚠️ When the pumpkin is steamed, it will come out of the water, remember to pour the water out and weigh out 210g of pumpkin puree
3. Start making bread!
Put all but the butter into the bread machine to knead the dough and start the kneading procedure, the first procedure is 20 minutes
4. The temperature is controlled between 25-28 degrees when kneading. The pumpkin puree has just come out of the steamer and remember to let it cool down for a while. Make bread in the summer with milk (or water) and eggs remember to use the refrigerator to ice.
5, after the first process of kneading, the dough is slightly smooth and non-sticky, can pull out a relatively thick film, but the edge of the hole is jagged, add butter, and then add a program for 20 minutes.
6, knead until the dough pulls out the film, not easy to break, the edge of the hole is smooth, the bread has support, in order to succeed
7. Cover with plastic wrap for fermentation
8, sent to twice as large, do not ask how long the time is, look at the state Oh, fingers dipped in flour poke a hole, the hole is shrunk or unchanged to indicate good hair (picture from my other bread)
9, after the dough is fermented, take out the exhaust, divide it into 10 equal parts, reunion, remember to cut it one size fits all! Don't cut a little to make up a little, the gluten of the bread will be cut off!!
Relax for 15 minutes...
10, during the period of relaxation to divide the taro puree
Taro puree is also divided into 10 parts equally, each serving is about 25g, this amount can be disposed of at will, oh, want to eat more stuffing, add a little more well, the most important thing for people to live is to be happy, right
11: Take a dough and roll it out, roll it out gently, and gently dot it
12: Wrap in taro paste
13, seal, reunion, remember to clean hands, squeeze the edges tightly. Because the filling contains oil, leave enough space for the edge of the seal, otherwise the second shot will burst open, very ugly... You have to do this to test any small bread, don't bother, be nice
14, to seal so tight Oh, the hands should be dry, oil-free and water-free, pinch me pinch... Pinch it tightly and reunite, without giving her any chance to burst open
15, my ten little cute
16, two to twice as large, did not pay attention to see to sneak together, remember to separate enough distance to grow up Oh ☺️.
17: Take out the bread with two rounds. Preheat the oven at 180 degrees for 10-15 minutes
Brush the surface with egg mixture and sprinkle with white sesame seeds... (Countless white sesame seeds are omitted here)
Bake at 170 degrees for about 15 minutes, pay attention to observe the coloring status Oh, afraid of being too deep can be covered with a layer of tin foil or cool down 10 degrees to extend for a few minutes...
see! The seal is tight, and no matter how well it is fermented, it will not burst (dark hi ☺️☺️... ）
Take a bite, wow!
If you like sweet bread, try it
Tips
1, like taro paste filling wet taste can choose to fry;
2, remember that the bread must be kneaded out of the film to succeed;
3, fermentation must look at the state, don't ask me about the time again;
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