Pumpkin Stuffing Meal Bun (homemade Pumpkin Stuffing)
1.
First prepare the pumpkin filling: cut the big pumpkin! (I grow incense by myself)
2.
Cut into pieces and steam!
3.
Steam until the chopsticks can be inserted!
4.
Heat the steamed pumpkin into a flat-bottomed non-stick pan and press it into puree!
5.
Add sugar and stir fry!
6.
When the pumpkin puree has reduced its moisture content, add corn oil three times, each time until the oil is absorbed, then add the oil and continue to fry!
7.
Stir-fry until the pumpkin has darkened and is a bit non-stick, add cooked flour (cooked flour: fried glutinous rice flour or fried orange powder)
8.
It's not used to make moon cakes, it can be fried to this state. If it is used to make Cantonese moon cakes, it should be fried!
9.
Finished, put it on the plate and let it cool!
10.
Weigh 8 by 35 grams! Wait to make bread!
11.
Prepared bread ingredients: 250 grams of high-gluten flour, 52 grams of eggs, 120 grams of milk, 45 grams of sugar, 3 grams of salt, 25 grams of butter, 3.5 grams of yeast
12.
Liquid: Put the milk and eggs into the bread machine bucket first!
13.
Solid: First put sugar and salt on the left and right sides, then pour high-gluten flour, and dig a small hole into the yeast!
14.
First use chopsticks to stir into a snowflake shape!
15.
Load the bread machine to start a program!
16.
The bread machine is working!
17.
Add softened butter 20 minutes after the first program, and then start a program to knead for 20 minutes!
18.
Out of the film! (Actually, it’s not to make toast to get the film out!)
19.
Take out the whole round and smooth!
20.
Cover with wet gauze, start the fermentation of yogurt for 1 hour and turn off, use the remaining temperature to ferment for half an hour!
21.
The fermentation is twice as big!
22.
Take out the exhaust!
23.
Divide 8 dough equally!
24.
Take one and squeeze it into the pumpkin filling
25.
Wrap it and close your mouth down!
26.
Put it into a baking tray, use a cutting board to press out the lines, and put a pumpkin seed on top!
27.
Ferment for the second time for 30 minutes, insert a toothpick into the hole, and brush with egg liquid! Put it in a preheated 170 degree oven for 20 minutes.
28.
Out of the oven! There is only a small piece of tin foil left in the house, and some of them are darker toast! Remember to cover the tin foil after coloring!
29.
Let's take another recent photo!
30.
The bread is soft and the filling is sweet! Breakfast with red beans, walnuts and soy milk!
Tips:
1. The formula is appropriate this time, and the kneaded dough will be in good condition.
2. For the filling of the bag, you can use anything you like. The sweetness of pumpkin filling can be increased or decreased by itself! According to my amount, I think it's quite sweet.
3. Use the yogurt function of the bread machine to shorten the fermentation time. Remember to cover the surface with a gauze or wet towel to keep it moisturized.
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