Pumpkin is so nutritious it’s perfect for breakfast or a light dinner! This meal kit is even more fluffy and sweet because of the addition of pumpkin, which I love.
Pumpkin puree 240g
One egg (about 45 grams)
High flour 350g
50 grams of powder
Powdered milk 20g
20 grams of honey
3 grams of salt
30g butter (softened to a paste in advance)
This recipe was given by a baker a few years ago and is noted here.
One Melon for Many (5): How to Make Pumpkin Tootsie Rolls
Remove the seeds and wash them.
Slice and steam or microwave ding. Go chilled and knead in the summer and warm in the winter.
Knead with all ingredients except the butter. Add butter and continue kneading until a thick film breaks through the jagged edges as shown in the picture.
Knead until a smooth film forms. Keep the dough temperature at 26-28 degrees! Then 30 minutes at 28 degrees.
After 30 minutes, when the dough has slightly increased in size, take it out and gently press to vent, then start dividing.
Roll out the dough in 50g portions. This recipe comes out to about 16.
Then, ferment at 28 degrees for 20 minutes.
Take one piece of dough and roll it out.
Turn over and pat out any large air bubbles.
Start on one side and roll tightly.
Roll it up like this.
Pinch the bottom tightly or it will burst when baked.
Drain in a baking dish. Ferment at 35 degrees Celsius with 75% humidity for 1 hour or so, depending on how you like the texture and how soft you like it. Slightly more hair will.
Baked in the oven, I used an air oven at 160 degrees for 12 minutes.
My daughter loved it and named it Pumpkin Tootsie Buns!
This is the next day’s bread, still soft and delicious.
Wrapped to take to Grandpa.
Pumpkin seeds, accumulation
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