#柏翠大赛# Pumpkin Stuffing Breakfast Bun

Name: #柏翠大赛# Pumpkin Stuffing Breakfast Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 40g Egg liquid; 40g Sugar; 140g milk; 4g yeast; 40g Salad oil; 2g salt; Some Pumpkin filling

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The big pumpkins grown by our own are pure green, so sweet and sweet. Pumpkins are not only delicious, but also attractive in color and rich in nutrition. There are also many homemade methods. Pumpkin pie, pumpkin soup, and pumpkin soup have been made. Today, I made pumpkin filling breakfast packs for children. Pumpkin is rich in two kinds of vitamins A and D. Vitamin A can protect our gastrointestinal mucosa and prevent gastritis, gastric ulcers and other diseases. Vitamin D has the effect of promoting the absorption of two mineral elements of calcium and phosphorus, and then has the effect of strengthening bones and muscles. It has a certain preventive effect on common diseases such as adolescent myopia, middle-aged and elderly osteoporosis, and children's rickets. Suitable for children and the elderly. "

Ingredients

300g High-gluten Flour
40g Egg Liquid
40g Sugar
140g Milk
4g Yeast
40g Salad Oil
2g Salt
Some Pumpkin Filling

#柏翠大赛# Pumpkin Stuffing Breakfast Bun

1. The pumpkin is steamed on a tray, add appropriate amount of sugar, oil and stir-fry smoothly. After cooling, it is evenly divided into several equal parts and formed into a dough.

#柏翠大赛# Pumpkin Stuffing Breakfast Bun recipe

2. Add milk, eggs and other liquids to the bread bucket one by one, add salt and white sugar, sift in high-gluten flour, add yeast, start two kneading programs, and then start the yogurt program, select fermentation for 60 minutes, take out the exhaust

3. Divide into 9 small doughs evenly and cover with plastic wrap for 15 minutes

4. Take 1 dough and roll it into a round cake, wrap it with pumpkin filling, make the dough smooth, and place it on a baking tray

5. Into the oven for second fermentation, 60 degrees 40 minutes (the lowest temperature of the oven)

6. Take out the fermented dough and brush it with egg mixture, preheat at 160°C and bake for 20 minutes

7. Baked.

Tips:
1. The first time to use the temperature of 60 degrees for the second time, it feels good.
2. Different ovens have different baking time and temperature, which are for reference only.
3. Reserve one third of the egg liquid, and finally brush it on the bread.
4. The amount of water or milk varies for different brands of flour. The usual amount is 130-140g, and 10g is reserved when making the noodles, depending on the situation.