#新良第一节烤大赛#autumn Harvest of Creative Bread
1.
First make the flower basket: pour the materials into the basket and the basin
2.
Stir well with chopsticks
3.
After stirring, move to the kneading board and knead until the dough is smooth, cover with plastic wrap and relax for half an hour
4.
After relaxing, knead the panel and sprinkle a little powder with a rolling pin to roll out the dough
5.
Roll it out and cut into even strips
6.
The six-inch cake mold is inverted and wrapped with tin foil, and the cut strips are evenly laid across the mold
7.
Then take the same number of long strips and place them vertically and weave them according to the pattern of one up and down
8.
In the last four weeks, use two longer noodles to weave according to the same pattern.
9.
Take two twisted noodles as basket ears
10.
Brush the egg mixture into the middle layer of the oven preheated at 180 degrees and bake for 20 minutes.
11.
The other flower basket is also twisted with long strips
12.
Place them in an eight-inch cake mold wrapped in tin foil one by one
13.
Brush the egg mixture into the middle layer of the oven preheated at 180 degrees and bake for 20 minutes
14.
After letting cool, gently retract the mold. Isn't it beautiful?
15.
If you like a darker color, you can add it and bake it for five minutes
16.
Now let's make pumpkin bean paste bread: pour all the ingredients of pumpkin bread except butter into the bowl (pumpkin puree is best steamed and sifted, which is more delicate)
17.
Stir it with chopsticks and move it to the kneading panel to start kneading (if you have a bread machine, hand it over to the bread machine), it will be a little sticky at first, please don't rush to add flour
18.
When the dough is smooth, add softened butter and continue to knead
19.
Knead until the dough can pull out the film
20.
Cover with plastic wrap and ferment until the dough is twice as large
21.
After venting, divide into nine equal parts and cover with plastic wrap to relax for 15 minutes. At this time, divide the red bean paste into nine equal parts for later use.
22.
Take a loose dough and roll it out slightly, then wrap it in the red bean paste filling, closing the mouth down
23.
First, the cotton thread wraps the "cross" on the dough
24.
Finally, unwind the word "米" and tie it up (you can also put the cotton thread directly out of the shape of "米" on the panel and put it on the dough to tie it up, as you like)
25.
After wrapping everything, put it into the baking tray for secondary fermentation
26.
Fermented to 1.5 times larger
27.
Bake in the middle layer of the oven preheated at 180 degrees for 25 minutes
28.
After it is out of the oven to cool, gently untie the cotton thread, insert a biscuit stick and put on the leaves
29.
Now make an apple bag: pour all the ingredients in the apple bag except butter and into the basin
30.
Stir well with chopsticks and move to the kneading board to knead until the dough is smooth
31.
Add the softened butter and continue to knead
32.
Knead and cover with plastic wrap and ferment to double size
33.
Divide into seven equal parts after exhausting, cover with plastic wrap and relax for 15 minutes
34.
After rounding, put it into the baking tray for secondary fermentation
35.
After the fermentation is complete, gently insert the biscuit stick and put it into the middle layer of the preheated oven at 180 degrees and bake for 25 minutes
36.
Decorate with leaves after it's out of the oven and let cool
37.
Putting the finished pumpkin bread and apple bread into the basket, does it feel like the harvest is full of drops?
38.
[Autumn Harvest] For everyone, I wish you all the fruits and love in this happy season!
Tips:
1. Each kind of flour has different water absorption capacity. Please increase or decrease the amount of liquid as appropriate. For the basket, I use ordinary all-gluten flour, and for bread I use easy-baked high-gluten bread flour;
2. The finished basket is more ornamental than edible, and it has a crispy feeling in the mouth;
3. The cotton thread of pumpkin bread is rubbed with corn oil in advance to help untie it after baking. Remember not to tie it too tightly because the dough will be 1.5 times the original size after the second fermentation;
4. The apple dough uses natural pigment red yeast rice, so the color of the finished product is not as beautiful as the real apple. If you mind, you can use the pigment to color
5. The temperature of each oven is different, please adjust according to the temperature of your own oven
