Chinese Food
[3D pumpkin bread] produced by couss M3S (co3503)
(84002 views)![[3D pumpkin bread] produced by couss M3S (co3503)](https://cp1.douguo.com/upload/caiku/c/2/c/yuan_c22ff51a00ef30032cb75d4f7aae0d2c.jpg)
3D three-dimensional pumpkin bread. Golden skin, plump PP, sprouting and exploding have wood? The baking and coloring are particularly uniform. From the innovator M3S (co3503) of couss. After innovation on the three systems of mechanical oven temperature control, heat and heat preservation, it will give you a more stable temperature and a more stable baking color. (~ by @ missll Lingling's gadget)-
Cooking ingredients
Cooking Steps
Step1:Stir fry glutinous rice flour and medium gluten flour over low heat respectively. Let cool for standby.
Step2:Mix the milk in material B with the sugar. Turn on the small heat to melt the sugar without boiling. Turn off the heat. Add the butter and mix.
Step3:B. add the sifted cooked glutinous rice flour and medium gluten flour.
Step4:Use a small spoon to mix evenly. When it is not hot, use disposable gloves to knead until it is smooth.
Step5:Cool the dough thoroughly. Add tea powder.
Step6:Knead it again to form a ball. The dough is sealed and relaxed for 30 minutes.
Step7:Take the loose dough, pull it into small pieces, make pumpkin leaves and put it in the baking tray.
Step8:Cosco3503m3s oven. Put in the scraping tray to block the lower fire. Place the baking tray on the bottom layer. Turn on the hot air and heat it 180 degrees. Heat it 160 degrees and bake for about 10 minutes. Take out the mature leaves. Put the pumpkin back and bake for another time until it is mature
Step9:Divide the rest of the filling into the desired amount. Wrap in the peas. Seal well for later use.
Step10:Bread making - Peel and slice pumpkin. Seal with plastic film. Steam and sift.
Step11:All materials except butter are poured into the inside of the toaster
Step12:Knead until smooth. Add butter and continue kneading until extended.
Step13:Ferment to twice the size at room temperature.
Step14:Press the fermented dough to exhaust. Divide into 6 equal parts. Roll and relax for 15 minutes.
Step15:Wrap the stuffing separately. Close up and squeeze it downward.
Step16:Tie the rope loosely into six pieces
Step17:It's very soft. It's best to put a paper holder on it for easy moving. Put it in a humid sealed space for final fermentation.
Step18:Finally, brush the surface of the fermented bread with egg white.
Step19:Coscosco3503m3s oven. Turn on the hot air. Preheat it 180 degrees up and down, put it into the middle layer of the oven. Bake it for about 12 minutes until the surface is uniform golden yellow, and then it will be out of the oven.
Step20:When the bread is cool, carefully remove the rope. Cut a small hole in the top. Insert the handle and the leaves. It's ready.
Step21:Follow the official wechat of couss (wechat-couss1918). Get more delicious recipes.
Step22:Taobao sweep. Learn about this oven.
Cooking tips:1. The tea powder in the sink will change color when it is heated. Therefore, the dough can only be added after it is cool. If you don't want to avoid the hot strawberry powder, you can cook it together. The last procedure is not necessary. 2. The purpose of baking pumpkin leaves and blocking the fire is to keep the original color and avoid baking. Cossco3503m3s oven. The lower tube is a hidden heating tube. It is especially suitable for food requiring low primer. It is very user-friendly design. It is very convenient to put in a chip collecting tray to block the lower fire. 3. When the pumpkin is steamed, it should be sealed well. Do not absorb the excess water. Do not add the milk in one time. It needs to see the dough state to increase or decrease as appropriate. 4. The Matcha powder of material C can be replaced by strawberry powder and taro powder that you like. The product with moderate softness and hardness is especially suitable for making the inner filling of ice skin moon cake. Therefore, the second use is to make the rest Matcha filling of ice skin. The filling of bread will be slightly dry (see the section diagram). It is suggested to add a little more liquid, which is about 100g cow's milk. The taste is more smooth. 5. Success
