Grimace Pumpkin Buns
1.
Materials needed for fine weighing
2.
Add water, eggs, and pumpkin puree to the bread bucket. (If the water content of pumpkin puree is large, the water can be reduced appropriately), add salt and sugar
3.
Mix the high-gluten flour and low-gluten flour into the bread bucket, and pour the milk powder
4.
Start the bread machine kneading program for 30 minutes; after the dough sits for 30 minutes, start the bread machine quick kneading program for 20 minutes and add yeast
5.
After kneading to the extended stage, add the softened butter
6.
Put the dough in a bowl, cover with plastic wrap, and put it in the oven to start the "fermentation" program for 50 minutes
7.
After the dough is fermented, press the dough lightly to exhaust, divide the dough evenly into 9 doughs and round them
8.
Take a piece of matcha powder into a green dough
9.
Shape the yellow dough and green dough into the shape of a small pumpkin
10.
Put it into the oven to start the "fermentation" program for the second fermentation, 40 minutes
11.
Fermented to nearly 2 times larger
12.
After the oven is preheated, it is heated to 150 degrees, and the heat is lowered to 170 degrees for about 25 minutes. Take it out and let cool
13.
Put the chocolate into the piping bag, cut a small opening at the front end of the piping bag after the heat-insulating water melts
14.
Just draw an emoticon for each bread
Tips:
1. If the water content of pumpkin puree is large, the water can be appropriately reduced a little;
2. After entering the oven, observe that the bread is colored and immediately covered with tin foil, and move the baking tray to the lowermost layer of the oven in the last 5 minutes;
3. If the cold chocolate shows signs of solidification, put it in warm water or warm it with your hands to melt it before decorating it.
