1. Mix the starter ingredients well, cover with plastic wrap and ferment to 2 times the size (there are many honeycombs).
2. Pumpkin slices are steamed and mashed with a little water.
3. With the exception of butter, starter dough + main dough are all mixed.
4. Turn on the chef's machine to knead at level 3.
5. Knead to the expansion stage, +butter knead.
6. Knead until it comes out of the glove film.
7. +The lid is fermented to twice its size, and the hole does not retract.
8. Divide equally into 9 portions, cover with plastic wrap and relax for 15 minutes.
9. Rub into long strips.
10. Twisted both ends.
11. The tail crosses from left to right (pictured).
12. Tuck it into the middle hole
13. Arranged into the gold plate.
14. Put two shots in a warm and humid place.
15. Brush the surface with egg wash and sprinkle with coconut paste.
16. Put the preheated oven at 160 degrees, and heat the middle layer up and down for 20 minutes.
Tips:1. Different flours have different water absorption rates, please adjust the liquid dosage according to the actual situation, such as ±10~20 grams;
2. In hot weather, the liquid can be refrigerated in advance, or frozen into a semi-fluid state before use; the temperature and time of the oven are for reference only. The silent version of the chef machine, kneading dough is fast and easy to produce film.
