Halloween pumpkin bread series made up. With pumpkin puree and noodles, the filling is still chestnut puree fried with Anjia butter and cheese slices, and it is full of autumn flavors.
By kimchi is kimchi
<h2>Royalties</h2>
High gluten flour 200 g
Pumpkin puree 50 g
Eggs + water 120
Sugar 20 g
Salt 2 g
Yeast 2 g
Butter 20 g
Filling
Chestnut puree (any filling you like) 200 g
<h2>Practice steps</h2>
1, put all the ingredients except butter into the bread bucket and knead a kneading program, add the softened butter and knead for another 20 minutes, put it at room temperature or 26-28 degrees to ferment until it is twice as large.
2, the fermented dough is finger sticky noodles, poke holes in the dough, this hole does not collapse and does not retract is fermented.
3: Divide into 80 grams of a potion and loosen for 20 minutes
4: Press the dough skin into thin middles on both sides by hand and wrap your favorite filling. I use chestnut puree.
5, wrap the mouth down with the noodle line to pull out the pumpkin pattern, do not tighten when pulling, gently strangle it.
6, the oven 35 degrees fermentation for about 40 minutes, check the state of fermentation is also finger sticky noodles, press on the body of the bread, do not retract and do not collapse. After fermentation, the oven is preheated at 190 degrees Celsius and baked on medium heat for 15 minutes.
7, bake well to cool, remove the cotton thread, pumpkin and chestnut sweet, full of harvest joy.
<h2>Tips</h2>
The amount of liquid should be increased or decreased according to the water content of the pumpkin puree, and my pumpkin puree is somewhat dry. Oh and noodles can leave less egg liquid, before baking a thin layer on the bread, baking out the color will be better.
<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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