The bread is soft and elastic, and the entrance is first of all light and sweet. Then, it is surrounded by the full fragrance of nuts and dried fruit. The aftertaste can clearly capture the freshness of the pumpkin and the aroma of the flour. The rich taste of the layer constantly stimulates the taste buds, making people more addictive and addictive. After several adjustments, the current formula is very operative, the dry humidity is just right, soft and non-sticky, and it can be quickly released. It is necessary to pay attention to the high temperature in summer. All liquids, including pumpkin puree, should be refrigerated in the refrigerator in advance. Otherwise, the fermentation will affect the flavor too quickly. The other seasons are good at room temperature. The nuts and dried fruits in the square reach 120 grams, which is still not enough. However, novices recommend this amount, otherwise the plastic is not beautiful. The amount of milk in the square is adjusted according to the water absorption of the flour and the water content of the pumpkin puree. The moisture content of the pumpkin mud I use is not large.
Preparation: The pumpkin is peeled and steamed, and the pumpkin is steamed to 120 grams. When steaming, cover the tin foil to avoid dropping water vapor. The walnuts are baked at 150 degrees in advance for about 7 minutes, and the yellowish and scented can be gently smashed off the skin and smashed into small pieces. Dried cranberries and raisins are soaked with rum and softened, using kitchen paper to absorb moisture.
Put the A material into the chef's machine in the order of the first liquid and the powder, stir until the dough has certain tendencies, and add the B material (butter). Handcuffs or breadmakers without a chef's machine.
Continue to stir to the full stage, which can open a large film and is not easy to break. Or close to the full stage, this method is very fast, pay attention not to stir too much.
Add the C material that has been prepared in the preparation work, and stir evenly at low speed.
The dough was collected by hand to a smooth surface and placed in a large pot to ferment at room temperature. In this step, the nuts and dried fruit should be completely wrapped in the dough, and the surface should be kept smooth. The stainless steel basin can be wiped with a thin layer of oil in advance for easy removal.
Send it to 2.5 times the size, and the finger will poke down without rebounding.
Remove the dough from the release board, pat the exhaust, and evenly divide into three equal parts.
Slightly sort out and open the strips of the growing strip.
As shown in the figure, the top and bottom of the patch are folded in the middle along one third. Relax for about 15 minutes, pay attention to cover the plastic wrap to prevent air drying.
Open the strip again.
The upper and lower sides are folded in the middle along a quarter.
Fold the four corners toward the middle, fold them in half, and close them tightly.
Finished into a beautiful olive shape.
Drain the prepared dough into a baking tray and ferment it in a warm and humid place. My method is to put the baking tray into the upper layer of the oven, put a bowl of hot water at the bottom, don't just open the water, it is best to install some cold water first, then add boiling water to avoid the temperature is too high, pay attention to try when adding water Let the steam float into the oven.
The hair is taken up to 1.5 times and the oven is preheated to 220 degrees.
Sifting powder (whole wheat flour or high flour), cut.
Feed into the preheated oven, adjust the temperature to the upper tube 210, and the lower tube for 190 degrees for about 18 minutes. Observe the observation. Cover the tin foil when the color is enough for about 8 minutes. The upper and lower tubes cannot be separated from the temperature control by 200 degrees.
Bake it out and put it on the grill to cool it.
The amount of milk in the square is adjusted according to the water absorption of the flour and the dry humidity of the pumpkin.