By is Ann Shallow
<h2>Royalties</h2>
Pumpkin dough
High powder 220 g
Low powder 30 g
Pumpkin puree 150 g
Milk 50 g
Sugar 20 g
Salt 2 g
Butter 15 g
Pumpkin filling
Pumpkin puree 120 g
Butter 8 g
Sugar 10 g
Mochi part
Glutinous rice flour 100 g
Pure milk 170 g
Cornstarch 30 g
Butter 10 g
<h2>Practice steps</h2>
1, 1. Throw all the materials except butter into the kneading bucket, knead out the coarse film and add the softened butter, knead out the glove film 2. Put into the fermentation box for a round, ferment to 2 times larger, divide into a uniform 8th class powder, exhaust kneading round seal loose for 15 minutes 3.Pumpkin filling stir-fry, pumpkin puree + sugar + butter fried out of the dough and let it cool and set aside 4.Mochi part, except for butter All materials are stirred evenly sieved once, steamed in a steamer for 15-20 minutes, add butter while hot and pull, so that the drawing effect is super great 5.Loose dough, Wrap in the mochi and your favorite filling, like a bun, tighten the bottom, roll it round, put it in a baking dish, all shaped, and put it in the oven to ferment for about 2 rounds for about an hour
2: Make the dough, cover the bottle cap, sift a layer of high powder, cut the outlet with a sharp knife, preheat the oven in advance, bake at 180 ° C for 20 minutes, cover the tin foil halfway to prevent over-coloring
3, fermentation is good
4. Detailed drawing of sieved flour cutting
5: After baking
6, the color is really beautiful
7. Brushed mochi
8, break one to see the taro filling inside
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