Hydrangea Bag

Hydrangea Bag

1. Prepare the ingredients

2. Peel and slice pumpkin, put in steamer

3. Steamed

4. The pumpkin is pressed into puree, and the yeast powder is added after it is not hot

5. Stir well

6. Pour all the flour, sugar and pumpkin puree into the mixing tank of the chef's machine

7. Stir it into a flocculent shape without dry flour

8. Install the cook machine, turn on the power, and start kneading at the 2nd gear

9. Knead the dough into a soft and smooth dough, and ferment after it is rounded

10. Fermented to twice the size, the finger will not rebound or collapse

11. Knead the dough again to vent

12. Divide the noodles into equal portions, each about 30g.

13. Round and relax for 10 minutes

14. Roll the dough into a 50 cm strip

15. Cut into four equal lengths

16. Placed in twos in a Tic Tac Toe shape

17. Weave the first layer

18. The second layer is placed on top of another layer by pressing the stack underneath. Repeat to form a network. Woven into a hydrangea

19. Tighten the bottom, which in turn looks like a hydrangea

20. Make all the hydrangea bags in turn

21. Ferment

22. Steam for 15 minutes

Tips:

1. When the temperature is low, the fermentation function of the oven can be used to assist fermentation.