Pumpkin and walnut batter(nan gua he tao mian hu bao )

Pumpkin and walnut batter

Introduction:

"I like pumpkin not because of its nutritional value or taste, but because of its gorgeous color. The food made from pumpkin always makes people feel bright in front of their eyes. It's so brilliant that it's hard to give up... "

Production steps:

Step 1: prepare the ingredients for the batter.

Step 2: prepare the walnut kernel.

Step 3: beat the eggs into the bowl and mix well.

Step 4: add pumpkin puree and mix well.

Step 5: add 40 grams of water, sugar and yeast, stir well and let stand for 15 minutes.

Step 6: sift in the flour and vanilla powder and stir well. (the batter should be a little dry)

Step 7: add corn oil.

Step 8: then stir the batter evenly clockwise until it is smooth and free of dry powder particles.

Step 9: ferment 2.5 times in a warm place. (this basin of mine is a little small, and it's bursting out)

Step 10: stir the batter again until smooth without bubbles, then add walnut kernel and mix well. (mash the walnuts in advance and leave a little on the surface)

Step 11: put the batter into the mold and smooth the surface (the bottom of the mold should be smeared with a little corn oil to prevent sticking), then put it into the oven for secondary fermentation. Keep a cup of hot water in the oven to keep it moist

Step 12: when the batter starts again, remove and sprinkle with walnuts. Preheat oven in advance: 175 degrees for 20 minutes.

Step 13: take it out after 20 minutes, brush a layer of honey and olive oil mixture on the surface, then put it into the oven and continue 175 degrees for 5 minutes until the surface is golden. (the ratio of honey to olive oil is 1:1)

Step 14: the baked batter is golden and attractive. Cut it into small pieces and enjoy it.

Materials required:

Flour: 300g

Pumpkin puree: 230g

Egg: 1

Corn oil: 8g

Sugar: 50g

Yeast: 3 G

Vanilla powder: 1 / 8 tbsp

Walnut: 100g

Water: 40g

Olive oil: moderate amount (1:1 mixture)

Honey: appropriate amount (1:1 mixture)

Note: the batter bag is different from before. In the past, it was roasted directly in the oven after one fermentation, but this time, it was fermented twice, which made it feel bigger and better. In the last 5 minutes of baking, honey and olive oil are applied on the surface, so the color of the batter bag is more moist and attractive. If you don't have vanilla powder, don't add it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua He Tao Mian Hu Bao