Knead the dough part until the film
(The glove film tutorial is in my coconut bread recipe)
Re-carved Naixue [Taro Mud, Potato, Pumpkin, Soft European Bag]]
Super long brushed sesame potato soft European bag ~ like taro mud sesame potato don't miss () is actually naixue pumpkin doodle with some pictures missed, I try to describe it clearly
Food Ingredients
Pumpkin Dough:
Pumpkin Mud
100g
high gluten flour
250g
Water
20 grams
Sugar
30 grams
Eggs
1
Yeast
3 grams
Butter
20 grams
Potato:
glutinous rice flour
70g
corn starch
20 grams
Milk
130g
white sugar
20 grams
Butter
15 grams
Taro Mud Stuffing:
Cut taro
250g
purple sweet potato powder
5 grams
Milk
30 grams
Sugar
20 grams
Pumpkin Stuffing:
Pumpkin Mud
6 scoops
Step
1
2
Once fermented to twice as large
3
taro puree part
① Cut taro into pieces and steam them over high fire until ripe,
out of the pot and pounded into mud,
② Then add purple potato powder and mash well,
③ slowly add milk and stir well
① Cut taro into pieces and steam them over high fire until ripe,
out of the pot and pounded into mud,
② Then add purple potato powder and mash well,
③ slowly add milk and stir well
4
Potato part (it is recommended to put it in the refrigerator in advance)
① glutinous rice flour, corn starch, sugar into the mixing basin,
Add the milk and mix well
② Filter into another basin
③ Cover with plastic wrap and poke a few holes with a toothpick
④ Steam in a pot over high fire for about 20 minutes
⑤ After steaming, add butter while it is hot, and rub the butter into the potato with a spatula.
⑥ Put on gloves after not too hot, take out the potato, fold and stretch the potato repeatedly by hand
⑦ until the long silk can be pulled out, wrap the potato with plastic wrap and send it to the refrigerator for refrigeration.
① glutinous rice flour, corn starch, sugar into the mixing basin,
Add the milk and mix well
② Filter into another basin
③ Cover with plastic wrap and poke a few holes with a toothpick
④ Steam in a pot over high fire for about 20 minutes
⑤ After steaming, add butter while it is hot, and rub the butter into the potato with a spatula.
⑥ Put on gloves after not too hot, take out the potato, fold and stretch the potato repeatedly by hand
⑦ until the long silk can be pulled out, wrap the potato with plastic wrap and send it to the refrigerator for refrigeration.
5
Pumpkin steamed and mashed
6
(I forgot to take pictures, I can only replace them with soul paintings.)
① Take out the dough after one hair, and divide it into 6 parts after exhausting the air.
② Take a portion of dough, roll it round and roll it out
③ Put a spoonful of pumpkin puree, a mass of potato and a spoonful of taro puree on the dough in turn
Put as much as you like as long as you can!!!!
① Take out the dough after one hair, and divide it into 6 parts after exhausting the air.
② Take a portion of dough, roll it round and roll it out
③ Put a spoonful of pumpkin puree, a mass of potato and a spoonful of taro puree on the dough in turn
Put as much as you like as long as you can!!!!
7
Probably so.
8
As shown in the figure, pull both sides of the dough to cover the filling, and pinch it with a pinch.
9
Then pull the dough from the bottom to the top and close it tightly.
10
① Put the dough into the baking tray with its mouth turned down,
② Fermentation at about 38 degrees for about half an hour, to 1.5 to 2 times the size
After fermentation, sieve a thin layer of flour and cut out the pattern with a sharp knife.
② Fermentation at about 38 degrees for about half an hour, to 1.5 to 2 times the size
After fermentation, sieve a thin layer of flour and cut out the pattern with a sharp knife.
11
Preheat oven to 180 degrees Celsius
Bake in the middle for about 20 minutes.
Remember to cover tin foil when coloring in the middle.
Bake in the middle for about 20 minutes.
Remember to cover tin foil when coloring in the middle.
12
Finish ~
13
super delicious
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