Pumpkin, super strong dye, makes all pumpkin products always so golden yellow tempting, irresistible temptationI thought it was a six-inch plate, but I remembered it was an eight-inch plate.All right, make it a big one.Don't steam the pumpkins on purpose, there's leftovers on the table.It is not crushed into clay, the cooked pumpkin is soft, stirred in the baking machine, it is mixed very evenly in the dough, there will be no particles.The dough quickly turns golden yellow and looks cheerful.The temperature is low, and there is little confidence in the growth of the dough.No, let's start with the bread from tonight.And good dough, let it grow alone in the dark and cold of the night.I woke up and almost forgot about the dough, okay, it's in sight.It's been seven or eight hours all night, and it's just grown.It looks like it can be done later.Exhaust, rub small circles, 20 grams, almost 20 small doughs, as if it still requires some patience.How long do they take to grow in the wet and cold winter? Fermenting at night saves a lot of time during the day, so they can be cooked in the brightest part of the day.I don't understand why you're brushing the surface with oil instead of brushing the eggs? It can increase the shine, why do you prefer to brush the oil? The oil is more fragrant, right? In fact, the effect of brushing the oil is also good, but I prefer to brush the eggs, at least the hands do not get oil when taking bread.

WHAT YOU NEED

Ingredients

200 grams of starch
6 grams of milk powder
40 grams of cooked pumpkin
70 grams of milk
Eggs 33 grams
25 grams of fine sugar
2.5 grams of dry yeast
20 grams of butter
2 grams of salt

How TO MADE Golden pumpkin rolls

Steps 1 to 4

1. Ingredients: 200 grams of starch, 6 grams of milk powder, 40 grams of cooked pumpkin, 70 grams of milk, 33 grams of eggs, 25 grams of refined sugar, 2 grams of salt, 2.5 grams of dry yeast, 20 grams of butter

2. All materials except butter are poured into barrels.

3. In the packaging machine, start and face procedures

4. Stir into a uniform dough and add butter

Steps 5 to 8

5. Repeat the process and stir until the film is pulled out.

6. Put in a bowl and ferment overnight at room temperature

7. Growing up

8. Exhaust, divided into 20 grams/piece, rolled round, relaxed for 10 minutes

Steps 9 to 12

9. Shaped into an ellipse

10. Folding along the long side

11. Rolled up

12. Squeeze the seal with a folded edge to form a spiral flower

Steps 13 to 16

13. Placed in an 8-inch plate for final fermentation

14. The dough grows, and the surface is sprayed.

15. Put in the oven, middle and bottom layer, 180 degrees, roast for about 15 to 20 minutes

16. The surface is golden yellow, and a layer of butter is applied to the surface while it is hot.

Steps 17 to 20

17. Drying and cooling

18. It looks better at the bottom.

Handy cooking tips

　　Milk intake should be adjusted according to the water content of the pumpkin.Non-sticky molds do not need to be oiled, if they are anode molds, they need to be oiled and then the dough is put in so that the mold can be removed.Baking time and heat need to be adjusted according to the actual condition of the oven