1. Prepare the ingredients, peel the pumpkin, steam it in a pot and press it into puree for later use.
2. Put the soup ingredients into a small pot and stir evenly, turn on the minimum heat to heat, and stir quickly with a spatula until the lines appear, turn off the heat immediately. Let the prepared soup cool down and use it (or prepare it one or two days in advance, and store it in the refrigerator in an airtight condition).
3. Put the soup seeds and other ingredients of the main dough (except butter and salt) into the chef's machine and knead.
4. You can pull out the film in about 10 minutes, add butter and salt, and continue to knead the dough.
5. Until knead out such a flexible film.
6. After finishing the dough, put it in the basin and cover it with plastic wrap. It will be fine as soon as the weather is at room temperature.
7. Make the custard filling while the dough is rising: Put the sugar and eggs in a non-stick pan and mix well, add milk and light cream and mix well. Sift in low-gluten flour, orange powder, and milk powder. Stir until there are no particles.
8. Then add butter, stir-fry on low heat until creamy, turn off the heat and let cool for later use.
9. Once the hair is finished, use your fingers to stick flour and poke a hole in the middle of the dough. It will be done without shrinking or collapsing.
10. After taking out the dough, divide it into 6 equal parts, knead the round lid and relax the cling film for 15-20 minutes.
11. Take a portion of the dough and roll it into a beef tongue shape, take one-sixth of the custard filling and spread it on the rolled dough, and then roll it up.
12. Cover with plastic wrap and let it rest for 15 minutes.
13. Roll it a second time, and roll it into a bull tongue shape and then roll it up again.
14. After being rolled, put it into a round toast box of 450 grams in Yangchen.
15. Put on the lid and use the little trick I taught you before to put a marked toothpick in the hole on the lid. Put it in the oven and put a bowl of hot water in it. The second serve takes about 50 minutes.
16. When the toothpick mark is exposed, the second serve will be in place. Take it out of the oven after the second shot is complete.
Tips:1. Different brands of flour have different water absorption. In addition, each person takes different time to make the soup, and the degree of dryness is also different. There are different pumpkin varieties, and the water content after steaming is also different, so the high-gluten flour in the main dough needs Increase or decrease according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 6 grams when converted into dry yeast.
3. If you don't like the custard filling, you can also replace it with other favorite fillings.
4. The oven has different tempers, so the baking time and temperature are for reference only.
