Pumpkin Hydrangea bag(nan gua xiu qiu bao )

Pumpkin Hydrangea bag

Introduction:

"The bread made of pumpkin paste is sweet and soft. Although the method is a little complicated, the shape is very beautiful."

Production steps:

Step 1: mash the pumpkin after steaming

Step 2: put pumpkin puree, egg liquid, flour, salt and sugar in the opposite corner, yeast in the middle, and cover with flour

Step 3: mix noodles for 20 minutes, add butter, and then mix noodles for 30 minutes to ferment

Step 4: take out the dough

Step 5: divide the dough into 12 pieces of 30 gram dough and wake up for 10 minutes

Step 6: roll the dough into an oval shape with a thin bottom

Step 7: roll up from top to bottom and wake up for another 10 minutes

Step 8: take 2 portions and knead them into 15cm long strips

Step 9: Cross

Step 10: the next two intersect

Step 11: cross the two adjacent bars on both sides.

Step 12: repeat steps 10 and 11 to make it up and hold it firmly at the bottom

Step 13: turn over, roll up the small end, hold the joint firmly, and arrange it into a circle

Step 14: ferment in oven

Step 15: brush the egg on the bread germ

Step 16: preheat the oven, heat at 175 ℃ for 15 minutes

Materials required:

High gluten flour: 200g

Pumpkin puree: 80g

Butter: 10g

Salt: 2G

Sugar: 20g

Yeast: 3 G

Egg: 1

Note: the interface must be firmly pinched. Don't let the dough and bread get too wet. Cover with tin foil when coloring is serious.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua Xiu Qiu Bao