Featured Pudding Cup

Name: Featured Pudding Cup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 270g Flour; 90g Pumpkin puree; 1 piece egg; 3g salt; 3g yeast; 60g milk; 40g Soft white sugar; 20g butter; 75g pudding powder; 400ml Shimizu

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Yellow is a feeling of lightness, vitality, and hope. It also reminds people of the "golden" color that represents wealth. Looking at the name that friends gave to this bread, there is a connotation of western style: gold inlaid jade, golden jade food, golden cup white dew, pudding bread, gold wrapped silver... all of a sudden I don't know which one to choose. It’s nice to have you guys, thank you dears for always selflessly sharing food, so I learned so much. In fact, it is so ordinary and simple, I can't help but think of this sentence: simple life is charming, simple human heart is happy. The edible cup, and the golden pumpkin as the lining, in fact, the ordinary is also its characteristic, that is, the characteristic pudding cup. Ordinary pumpkins are rich in nutrition, neutralized with flour, and have a golden color. Breads, biscuits, or cakes make them tall. I wanted to add some pumpkin juice to the pudding to make it the same color as the bread. However, this white color makes the bread look brighter, stand out, and complement each other, making each other unique.

Featured Pudding Cup

1. Peel the pumpkin and steam it in the pot. Take 90 grams of pumpkin puree.

2. Pumpkin puree, milk (reserve about 10 grams, add and subtract depending on the temperature of the dough), eggs, sugar and salt (place diagonally), put them in the bread bucket.

3. Then add bread flour and put baking powder on the middle small nest. Start the kneading program.

4. Add butter after the bread machine works for a program. Then start the bread maker kneading program and knead the dough until it is light oil. (You can use the yeast dough program or you can design the dough time by yourself).

5. The dough fermented to be 1.5 times larger.

6. Take out the dough and divide it into 9 portions, knead it round and cover it with plastic wrap, and let it rest for 10 minutes.

7. Exhaust spheronized again. Put it into the oven to ferment to 1.5 times the size, and put a bowl of hot water in the oven to keep the humidity.

8. After preheating the oven, bake at 180 degrees for 20 minutes.

9. After the toasted bread cools slightly, the bottom of the bread is facing up and your hands are squeezed into a cup shape.

10. 400ml water, boil, add pudding powder and stir evenly, simmer for 2 minutes and let cool.

11. The cold pudding liquid is put into a bread cup. It can be frozen in the refrigerator for a while. It can also be fixed at room temperature.

12. Decorated with dried cranberries, isn't it beautiful, gold inlaid with jade?

Tips:
1. The original milk volume is 60 to overcome. I left a little bit because the water content of the pumpkin puree is different, so the milk is generally not poured in all. 2. Adding ingredients to the bread machine is liquid first and then solid. 3. The temperature of the oven is subject to your own oven. 4. Some preserved fruits can be added to the pudding liquid.