#新良第一节烤大赛#super Cute Pumpkin and Purple Rice Buns
1.
Start the bread machine, put the raw materials except butter into the bread bucket, knead until the surface of the dough is smooth, and a thicker film can be pulled out, add softened butter and continue to knead to the fully expanded stage, take out the dough, put it into the container, and cover Put on plastic wrap and ferment at room temperature. (Room temperature is about 28 degrees)
2.
When fermented to double the size, dip your fingers into the middle of the dough. If the holes do not collapse or shrink, the fermentation is ok.
3.
After the fermentation is over, the dough is taken out and vented and rounded.
4.
Divide into 8 equal parts with a spatula, round them, cover with plastic wrap and relax at room temperature for 15 minutes.
5.
Take a small dough, squeeze it with your hands, squeeze out the air inside as much as possible, and press it into a big round cake with purple rice filling. (For the method of purple rice filling, see the warm tips)
6.
Pack it tightly and close it tightly.
7.
At this time, soak the prepared cotton thread in oil and place it in a rice shape. Round the wrapped dough and place it at the intersection of the middle of the rice shape.
8.
Lift up each cotton thread, pinch it in your hand, twist it into a strand, tie a knot, and leave a certain distance in the middle, because the dough will expand during the second round. If you find that the separation distance is uneven, you can adjust it slightly before tying the knot.
9.
After tying each dough one by one, put it into the baking tray one by one, with a distance between them.
10.
Place it in a warm and humid place for the second fermentation.
11.
After the fermentation is over, put it in the middle layer of the preheated oven and bake for about 20 minutes at 175 degrees.
12.
The surface can be baked until it is golden, and the surface is brushed with a thin layer of butter that has softened into a liquid state. The mold is immediately removed and placed on the grill to cool.
13.
Remove the cotton thread, insert the prepared cold potato stems, posing as pumpkin stalks, the super cute pumpkin purple rice bread is ready, golden, and it looks very realistic!
14.
Can't wait to have one, it tastes great!
15.
Habitual posing 😊 The bread flour made by Yi Xiao Bake is used for making bread this time, which is great!
Tips:
1. I use a Sanneng gold plate, size: 28cm in length and 28cm in width.
2. The amount of liquid in the formula should be adjusted appropriately according to the state of the pumpkin puree. The water absorption of different flours is different, and the amount of liquid can be controlled flexibly.
3. During the baking process, the surface of the bread should be covered with tin foil in time after the surface of the bread is colored to avoid baking.
4. The baking temperature can be according to your usual baking temperature.
5. The method of filling purple rice: add the cleaned purple rice to the right amount of water, use an electric pressure cooker for 15 minutes, steam it over water, add fine sugar while it is hot and mix well.
6. The cotton thread should not be tied too tightly, which will easily affect the fermentation, and it should not be too loose because it will not be able to draw out the shape.
7. The filling in the bread can be replaced with your favorite fillings such as red bean paste.
8. Unfinished bread can be sealed at room temperature for 1 to 2 days. If the weather is too hot, it can be frozen and stored. Heat it in the oven before eating.
