Pumpkin Bean Paste Crispy Bottom Meal Bag (refrigerated Instant Noodles, One Time
1.
Make pumpkin dough. Mix 600 grams of high-gluten flour, 20 grams of sugar, 1 egg, and 310 grams of cooked pumpkin puree, knead it into a dough, cover with plastic wrap and put it in the refrigerator overnight (or room temperature for more than 30 minutes). After the overnight refrigerated instant noodles, the dough will naturally become gluten. You can pull a thick and very flexible film directly with your hands. It saves at least half of the kneading time compared with ordinary production methods, saving time and effort, and is especially suitable Office worker. Take out the dough from the refrigerator the next day, add 6 grams of yeast, 4 grams of salt, and 30 grams of corn oil, and knead it to the expansion stage (a slightly transparent and difficult-to-break film can be pulled out)
2.
Make meringue. Mix 140 grams of low-gluten flour, 30 grams of coconut flour, 80 grams of sugar, 84 grams of lard (or butter), and 1 tablespoon of whole egg liquid, knead it into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator About 1 hour to a little hardened state
3.
Make a crisp bottom material. Put 20 grams of ground sesame peanuts, 20 grams of low-gluten flour, and 20 grams of white sugar (in a ratio of 1:1:1) into a bowl and mix well to form a crisp base
4.
The kneaded pumpkin dough does not need to be fermented. It is directly divided into 16 equal parts, rounded, pressed flat, filled with fillings, and closed tightly.
5.
Take out the refrigerated puff pastry dough and divide it into 16 equal parts
6.
Take a puff pastry, round it, press it flat, and cover it on the surface of the pumpkin dough with the filling
7.
Spread some water on the bottom of the bread dough and put it in the crispy bottom material, soak the bottom material
8.
Place the finished bread embryos in a baking pan with a layer of oil, ferment to double the size, and brush the egg liquid on the surface
9.
Put it in the preheated oven, middle level, upper and lower heat, and bake at 130°C for 30 minutes (the required time and temperature are determined by your own oven), the color is satisfactory, and the tin foil is covered
10.
The surface is golden in color and naturally cracked
11.
The dough and bottom are crispy and sweet
12.
The internal organization is fluffy and soft
Tips:
1. When making meringues, if the meringues are very sticky after mixing, add appropriate amount of low-gluten flour to make the meringues just not sticky.
2. The baking time and temperature are adjusted appropriately according to your own oven.
3. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
4. Pumpkin, bean paste filling, meringue, and crispy base are already sugar-containing, and the amount of sugar in the dough increases or decreases according to their preferences.
5. The refrigerated instant noodle method allows the flour to fully absorb water and form a gluten, which is very beneficial to quickly knead the noodles and release the film.
