Pumpkin series pasta(nan gua xi lie mian shi nan gua xiao jiao ya mian bao )

Pumpkin series pasta

Introduction:

"Recently, I found that this pumpkin is really good for making pasta. I don't know who invented it. I really admire him (her)! Later generations can only follow suit. A few days ago, I made several kinds of pumpkin steamed bread. I feel good. In the past, my son finished the task by eating steamed bread, but now it tastes like someone robbed him. I've never tried to make bread with pumpkin. I'd like to try it. I refer to the free recipe. When I bake the first pot, my son is very excited! WOW! So much fun... Ha ha, it's my first time to make this bread, and I like it when I see these lovely little feet. My son had a good breakfast

Production steps:

Step 1: knead all materials except butter until the surface of gluten is smooth, add butter and knead until the film is fermented

Step 2: ferment to twice the size, and do not rebound when pressed by fingers

Step 3: divide the fermented dough into 9 30g small dough and one large dough after gently pressing and exhausting, and then roll round and wake up for 15 minutes

Step 4: take out the red bean stuffing prepared in advance from the cold storage, divide it into 22 grams and knead it round

Step 5: roll the small dose round

Step 6: put in the red bean stuffing and wrap it

Step 7: after wrapping, close the mouth, press it down and flatten it into the shape of the sole of the foot, and put it in the baking pan covered with oil paper.

Step 8: divide 7g and 4G small dough from the large dough, knead them round and place them beside the soles of feet, as shown in the figure. Put them in a warm and humid place for secondary fermentation (leave a little space for each dough directly, and naturally stick to one piece after fermentation)

Step 9: Brush egg liquid on the surface of fermented bread

Step 10: put into the preheated oven and bake at 160 ℃ for 15 minutes until the surface is golden

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Salt: 3 G

Yeast: 4 g

Egg liquid: 35g

Water: 60g

Pumpkin puree: 80g

Red bean paste: 200g

Butter: 20g

Note: 1, when making red bean stuffing, try to be a little dry, so as to make a good bag. 2, each dough of the small feet with good shape should not stick together, and it will be connected naturally after the second fermentation. 3, the baking temperature is decided by my oven, my temperature is two-layer oven, and the oven above three layers can refer to this formula: 180 degrees, middle layer, up and down for 15 minutes. See pumpkin pie for red bean filling http://home.meishichina.com/space-2206349-do-blog-id-348862.html

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nan Gua Xi Lie Mian Shi Nan Gua Xiao Jiao Ya Mian Bao