After the Mid-Autumn Festival, there are still a lot of homemade green bean paste and fluffy stuffing in the refrigerator. I thought about how to send it. It happened that the big pumpkin in the small courtyard was also a good harvest. It was a gratifying. So there is this pumpkin meat loose meal bag.
The old pumpkin is peeled, seeded and diced, and steamed on the drawer.
The steamed pumpkin is ground into a mud with a spoon.
Mix the main dough material and use the oil method to knead the dough to a smooth and delicate surface. At this time, the dough has good toughness and elasticity. Take a small piece and pry it out to pull out the thin and hard-to-break film. All right. Making a small meal pack doesn't require a thin film like a toast, and the dough is beaten into a state of the picture.
The dough is rearranged and the base is fermented in a warm environment (27 degrees at room temperature today). Dip a large basin on the dough to maintain humidity.
The dough is fermented to the original 2 times larger, and it is not retracted when pressed with fingers. The basic fermentation is completed.
The dough was lightly pressed by hand to facilitate the discharge of large bubbles and then divided equally into 12 portions of about 40 grams each. Roll the dough into a dough and cover with a plastic wrap for 15 minutes.
Rinse the dough and pour it into the filling and pinch the cuff. I pack the mung bean paste, the mung bean paste and the fluffy pine are homemade, mixed in half the proportion.
Wrap the stuffed dough, squash it and evenly fry it with scissors, then place the bread granules in the baking tray.
Put six pumpkin seeds on each bread chop and decorate it.
If you don't have pumpkin seed kernels, you can also put walnuts in the middle.
Put the baking tray in the oven for the final fermentation. Put a bowl of hot water in the oven to keep the humidity. When the bread embryo is fermented until it is gently rebounded with a finger, it will not rebound. When the volume is twice as large as the original size, take out and brush the egg liquid on the surface.
Preheat the oven to 180 degrees, put the middle layer, go up and down, bake for 15 minutes, and watch it in the last five minutes. After reaching the color you want, add a layer of tin foil to prevent over-coloring.
After baking, take it out to cool it and then bag it.
After the pumpkin is steamed, if there is too much water in the plate, control it out. The pumpkin puree added to the dough should not be too thin. The amount of milk can be adjusted according to the actual situation.