
Autumn is the harvest season, the recent pumpkins are particularly sweet, today I made a pumpkin soft european bag with pumpkin, and the fluffy and delicious bread wrapped in pumpkin filling was very tasty
By Yew Handmade
<h2>Royalties</h2>
High gluten flour 200 g
Low gluten flour 50 g
Pumpkin puree 160 g
Pure milk 50 g
White sugar 25
Salt 3 g
Yeast 4 g
Butter 20 g
Pumpkin filling:
Pumpkin puree 250 g
White sugar 15
Condensed milk 20 g
Butter 10 g
<h2>Practice steps</h2>
1, pumpkin peeled and cut into pieces, put into the steamer steaming, pressed into a puree and cooled for later, in addition to butter all the dough ingredients into the Hai's M5 cooking machine, first 3 gears kneaded into a ball, and then 5 gears kneaded out of the thick film, add softened butter, 3 gears kneaded until the butter is absorbed, and then 5 stops kneaded out of the glove film
2: Knead the dough into a bowl, cover with plastic wrap and ferment in the oven until it is twice as large
3: Make pumpkin filling in the gap of dough fermentation, pumpkin puree ➕ butter ➕ condensed milk ➕ sugar into a non-stick pan, fry until thick and let cool
4: Remove the fermented dough, press the exhaust, divide into 6 parts and knead the circle, cover with plastic wrap and relax for 15 minutes
5: Take a loose dough and roll it out, wrap it in the pumpkin filling, knead it tightly, put it in a baking dish, and let it ferment in the oven for half an hour
6: Take out the fermented dough, put the bottle cap in the middle of the dough, sift a layer of high-gluten flour, dip a little water and put four pumpkin seeds, cut a few more and put it into the preheated oven at 170 degrees to bake for 23 minutes, after coloring, cover the tin foil
<h2>Nutritional benefits of high gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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