Leaf Bread
1.
Weigh the ingredients separately, put the pumpkin in the steamer in advance and steam it, stir it into a puree with chopsticks and let it warm for later use.
2.
The yeast powder is melted with 10 grams of water and poured into the flour.
3.
Pour the pumpkin puree. (Different varieties of pumpkins have different moisture content, it is recommended to reserve about 15 grams, depending on the state of the dough to add appropriately)
4.
Start the button and make the dough.
5.
Ferment to double the size.
6.
The fermented dough is put on the mat to vent, and is divided into 6 small doughs evenly.
7.
Knead the dough into a drop shape.
8.
Flatten with the palm of your hand.
9.
Roll the rolling pin into a thin sheet.
10.
Use a scraper to cut open and cut out the hollow veins.
11.
Place them in a baking tray, stretch them all around, leaving a gap in the knife edge, and make them one by one.
12.
Brush the surface with cooking oil.
13.
Fermentation again becomes slightly larger.
14.
Preheat the oven in advance: up 180 degrees, down 170 degrees, and bake for 20 minutes.
15.
Finished picture.
16.
The natural golden yellow is very beautiful.
17.
The tissue is soft and chewy.
18.
Simple and easy to do.
19.
Finished picture.
Tips:
The temperature of each oven is different, please adjust the temperature appropriately. It is recommended to reserve about 15 grams of pumpkin puree, and add it appropriately depending on the state of the dough. Pure pumpkin puree and noodles, the dough can be kneaded into a ball, no need to pull out the glove film. After baking, put it in a fresh-keeping bag and store it at room temperature.
