Health benefits
Pumpkin: activate blood circulation and remove blood stasis
Egg: nourish blood
Ingredients
Pumpkin ( 60g ) | Milk ( 50 grams ) |
Egg ( 1 ) | White sugar ( 30 grams ) |
Salt ( 2 grams ) | Corn oil ( 20 grams ) |
High-gluten flour ( 250g ) | Baking powder ( 3g ) |
Pineapple, kiwi preserves ( appropriate amount ) |
How to make pumpkin preserved bread
1. Steam the pumpkin and mash it into puree!
2.Put milk, pumpkin puree, eggs, salt, sugar, and corn into the bread machine in sequence Use oil, high-gluten flour, and baking powder to start the kneading function and knead out the glove film!
3. Cover and ferment!
4. Fermentation is 2.5 times larger.When the fermentation is completed, knead the bread machine a few times to remove the exhaust!
5.Knead the plastic wrap on the vent cover and let it rest for fifteen minutes!
6. Roll it into a square shape and put it into an eight-inch square mold, then put it into the oven for secondary fermentation for forty seconds.Minutes, put a bowl of boiling water in the oven!
7. All kinds of dried fruits are ready!
8. Make simple puff pastry grains, you can also leave them out, 20 grams of flour, 10 grams of corn oil , 10 grams of sugar and rub it into granules!
9. Take out the fermented dough and brush the surface with milk, put on the preserved fruit, and press down.!
10.Sprinkle with puff pastry and bake in the oven at 170 degrees for 25 minutes!
11. Remove from the mold and cut into pieces!
12.Finished picture!
Tips
The pumpkin itself has a lot of water when steamed.When adding milk or water, reduce it according to the water absorption of the flour.If you can't finish eating, put it in a fresh-keeping bag and store it in the refrigerator.In summer, open the lid of the bread machine to knead the dough!
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