Raisin Buns
1.
Prepare the pumpkin, peel and remove the seeds, cut into thin slices, and put it in a bowl.
2.
Cover with a layer of plastic wrap and put it in a microwave oven, ding on high heat for 4 minutes, and ding to soften. Crush into pumpkin puree with a spoon and let cool naturally.
3.
Beat an egg into the bread bucket, add a little water, pumpkin puree and sugar.
4.
Add high-gluten flour, then add yeast.
5.
Start the "mixing" process.
6.
After the dough is shaped, add a little salt.
7.
After waiting for 1-2 minutes, add corn oil and continue the dough mixing procedure.
8.
After a few minutes of the program, add the washed raisins.
9.
After the dough is kneaded, the dough can be pulled out of a tougher film.
10.
One shot at room temperature.
11.
Take out the dough that has been made and let it out.
12.
Divide the dough into four parts, knead and let it rest for about 15 minutes.
13.
Take out the abrasive tool and put a little white sesame on the bottom.
14.
Put the dough in the mold. (I use a 4-inch non-stick pumpkin mold, if you don’t have one, you can use it.)
15.
Put a bowl of hot water in the oven and put the dough in the oven for two times.
16.
The second-made dough is twice the size.
17.
At this time, preheat the oven, put the dough in the oven, and heat up and down at 190 degrees for about 22 minutes.
18.
After baking, let the bread cool upside down.
19.
Take out the bread from the mold, it's super beautiful~
20.
O(∩_∩)O haha~ Let’s eat~
Tips:
1. The oven setting is for reference only.
2. The purchased raisins, whether in bags or loose weighing, are recommended to be cleaned and eaten.
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