Beibei Pumpkin Breakfast Bun
1.
No matter what kind of bread, the first step of basic bread is basically similar to the noodles. Don’t look at me carefully writing the proportioning table, but in most cases, I belong to the bohemian faction. It's okay to come out
2.
Simply knead the dough with butter for 5 minutes. When the dough is not rough, you can put in an appropriate amount of butter cubes, which is basically the amount of 3-4 butter cubes in my picture, and continue to knead. Those of you who have a cook machine, leave these tasks to the machine. I like to knead the dough by hand. The bread made is both pyrotechnic and loving.
3.
For toast bread and breakfast bag with glove film to taste good, it is best to knead out this beautiful glove film. If you knead it by hand, it takes about 50-70 minutes. Mothers who need to lose weight, this noodle kneading session should be the weight loss package.
4.
Cover the dough with plastic wrap for the first time and let the dough rise for more than 30 minutes. If the oven has fermentation function, it is best to put it in the oven for fermentation. Seeing that the dough has grown to more than 2 times the size, dip your fingers into the dough, and pull out the finger holes without shrinking, and the flour will be fermented.
5.
We can make pumpkin stuffing during the steaming of pumpkin and noodles. It is recommended to use Beibei pumpkin. This kind of pumpkin is small, dry, noodles, and sweet. Two words "delicious"! After the whole is steamed, peeled and cut into small pieces for later use.
6.
Homemade pumpkin fillings are put in the steamed pumpkin cubes, put in an appropriate amount of sugar and a small piece of butter, and crushed into a puree for later use.
7.
I have a portion of about 70 grams of the noodles, and I divided about 9 doses.
8.
Packing stuffing Weigh the pumpkin puree, and evenly divide the 9 stuffing balls into 9 skins.
9.
Dump formation and secondary fermentation. After the filling is wrapped, put the closing mouth underneath, knead the dough into a small steamed bun shape, put it in a baking tray, cover with plastic wrap, ferment in the oven for 20-30 minutes, and ferment twice to double Big!
10.
Brush the egg liquid on the second fermented bread embryo with pure light yellow liquid, and then evenly sprinkle with sesame seeds for garnish.
11.
Bake up and down at 180°C. After preheating the oven for 5-10 minutes, bake it for 25 minutes. The specific time depends on the temper of your own oven. If you encounter coloring too fast, cover it with a piece of tin foil to protect it.
Tips:
I personally feel that once you have mastered the characteristics of kneading high-gluten noodles and bread for the second time, becoming a bread expert is a matter of minutes.
