Pumpkin Buns without A Drop of Water

Name: Pumpkin Buns without A Drop of Water
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 110g Pumpkin puree; 2g High sugar tolerant yeast; 60g Rye flour; 30g White sugar; 2g salt; 20g butter

by Memorial trip (from Sina Weibo...)

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

This bread is very soft, easy to film, and it saves time. In fact, it is similar to ordinary bread. It is first to knead a dough and leave it in the refrigerator to ferment overnight.
Basically, I don’t feel too tired to knead the noodles by hand, so I choose the machine to do it for you, saving time and effort. Starter: high-gluten flour 150g, pumpkin puree 110g, high-sugar-tolerant yeast 2g
Main dough: 90g high-gluten flour, 60g rye flour, 30g white sugar, 2g salt, 2g high sugar-tolerant yeast, 120g pumpkin puree, about 20g butter

Ingredients

150g High-gluten Flour
110g Pumpkin Puree
2g High Sugar Tolerant Yeast
60g Rye Flour
30g White Sugar

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2g Salt

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20g Butter

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Pumpkin Buns without A Drop of Water

1. The pumpkin is cut into pieces and steamed. I use Beibei pumpkin, which has a richer flavor.

2. High-gluten flour + Beibei pumpkin + yeast mix

3. Put it in a container and stir with a spatula until there is no dry powder.

4. Put the lid on and chill in the refrigerator for about 12 hours

5. Take it out and see if it is in this state.

6. Cut the fermented medium seeds into small pieces one by one

7. Add high-gluten flour, rye flour, pumpkin puree, yeast

8. Start the machine to mix at low speed to form a dough, and then turn on the medium and high speed mixing

9. Probably knead it into a thick film like this

10. Put in softened butter

11. Continue to start the machine to knead the dough, keep kneading

12. Knead until the dough is very elastic, the wall of the tank is smooth, take it out and pull it out to pull out a little film, and the edges are smooth.

13. Divide the dough into 6 portions

14. Round the dough and roll it out into a strip, then roll it up

15. Cut the rolled strip from the middle

16. Let's do a few cross turns

17. Tuck the interface under the half-fold

18. Arrange the dough

19. Turn the oven to the fermentation position, or put a basin of water to cover the oven lid and ferment to double the size

20. Probably that's the way it's done

21. Preheat the oven at 170 degrees and bake for a total of 25 minutes

22. It will be covered with tin foil halfway after coloring. I bake it here for about 15 minutes and then cover it.

Tips:
1. Control the amount of water according to the water absorption of the dough
2. If you want to make a glove film, then the dough will not be very dry, so it is impossible to knead the glove film.
3. The dough out of the glove film is very soft but not sticky and full of elasticity. Generally, a little bit of film is enough for small breads. The requirements are not as high as toast.
4. If there is no rye flour, it can be replaced with low-gluten flour