27's Cooking Diary-"no. 27 Pumpkin Bread"

Name: 27's Cooking Diary-"no. 27 Pumpkin Bread"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 30g Pumpkin puree; 15g protein; 5g milk powder; 75g water; 16g butter; 16g Pumpkin stuffed butter; 1/4 teaspoon Dry yeast powder; 25g White sugar; 1.8g salt

by 27 Hall

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Originally wanted to make borscht sweet bread, but the amount of yeast powder was adjusted wrong~ 恩恩~ I just made the current "No. 27 pumpkin bread" right away! Very popular with the elderly at home! 27’s mother loves it so much~ I ate a whole after finishing it~ After getting up this morning, the rest of the few were eaten by 27’s parents~ eh~~huhu~~~"

27's Cooking Diary-"no. 27 Pumpkin Bread"

1. Prepare ingredients.

27's Cooking Diary-"no. 27 Pumpkin Bread" recipe

2. Please refer to http://home.meishichina.com/space-6904329-do-blog-id-488321.html for the specific method of pasta, because 27 has incorrectly adjusted the amount of yeast powder, so the dough did not expand much. ~En~

3. When the dough is fermented, start preparing the pumpkin filling, cut the pumpkin into small pieces, and steam it on the steamer (about 10 minutes after the water is boiled).

4. Put the cooked pumpkin in a large bowl, mash it, add the butter, stir well, beat the butter, and set aside.

5. After dividing the dough into even small rounds, use a rolling pin to roll it into oval slices.

6. Spread the pumpkin filling evenly on the thin skin.

7. Then, wrap the thin skin, wrap the pumpkin filling inside the dough, and pinch the ends a little bit to modify the shape.

8. Put all the wrapped dough in the preheated oven, 190℃, up and down, 15-18 minutes.

9. Because of the wrong amount, the dough can’t expand. As a result, the baked taste is charred and crispy on the outside, a bit like a naan (a softer naan). The pumpkin filling inside is fragrant and soft, which tastes quite good. !