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Twistbread, a fermented pumpkin

White dough: 200 grams of flour, 105 grams of water, 2 grams of yeast, 10 grams of sugar yellow dough: 200 grams of flour, 100 grams of cooked pumpkin paste, 20 grams of water (added according to the situation), 2 grams of yeast, 10 grams of sugar: White dough, yellow dough, knead until smooth, roll into a rectangle, sprinkle with dry powder and fold 3 times from top to bottom.

Once fermented, it is put on the steamer when it wakes up, and it can be steamed when it is twice as big as it is visually. It is better to put some warm water in the steamer, which is conducive to fermentation. The dough must be rolled flat, and then it must be a little dry, so that it is more convenient to operate. It's not easy to get spots when steamed.

The first step is to prepare a piece of pumpkin, peel it, cut it into thin slices, and steam it in a pan across water. Crush the crushed pumpkin into mud, add yeast and sugar to the crushed pumpkin paste and stir well, then leave the second part for 10 minutes, then divide into small amounts and add ordinary flour, then knead into a soft and hard dough.

Peel and steam the pumpkin, mash the pumpkin into mud, cool and mix well with flour, cut up red dates, ferment, about 5 grams of yeast, ferment for 1 hour. When the fermentation is complete, knead the dough firmly and roll it into a thick and even crust with a rolling pin. The dough is rolled into rolls and cut into a diamond.

About 90 grams of pumpkin paste, 150 grams of medium gluten flour, 2 grams of yeast and yellow dough. 4, roll the yellow patch into a long piece with a thickness of 0.4 cm. Cut into 2-3 cm segments. 6. Put it on the steamer and wake up for 30 minutes and steam for about 15 minutes.

Collection of pattern pasta | Sweet and soft steamed buns

Blueberry steamed bun step: 120 blueberries beat into juice without water. 200g flour and 2g yeast. Mix all the ingredients to form a smooth dough. Roll out into big cakes without fermentation. Roll it up and twist it into long strips. Cut it into small pieces. Ferment in a pot to 5 times the size, steam for 10 minutes and simmer for 3 minutes.

Purple potato steamed bread: steamed purple potato, mashed into mud, added flour and yeast powder to knead into dough, fermented and steamed. Carrot steamed bread: squeeze the juice of carrots, add flour and yeast to knead into dough, ferment and steam.

Ten kinds of fancy steamed bread: tower steamed bread, rotating steamed bread, colorful Xiangyun steamed bread, butterfly flying steamed bread, spring steamed bread, twisted steamed bread, bow knot steamed bread, Yuanbao steamed bread, Steamed Pork Dumplings steamed bread, mangosteen steamed bread.

The steps are as follows: knead the flour and water, divide it into equal dough, mix the sesame in brown sugar, knead a piece of dough into a skin, and put the brown sugar into the dough. The thumbs on both sides squeeze the skin in the middle of the image, the index finger squeezes the skin down, and squeezes the skin into a triangle.

Ginger steamed bread: add ginger juice to the steamed bread to make it taste refreshing and pleasant. 3 almond steamed bread: add almonds and sugar to the dough, the steamed bread will have better aroma and taste. 3 walnut steamed bread: add the right amount of walnut to the dough, sweet and delicious.

Twistbread steamed bread step chart, twistbread steamed bread how to make delicious

1. Press it with chopsticks in the middle. Hold the two paragraphs and twist them in the opposite direction, and a twistbread will be done. Ferment in a pot to 5 times the size, steam for 15 minutes and simmer for 3 minutes. Steamed Creamy Custard Bun step of poached egg: 200g flour, 110g milk and 2g yeast are mixed into a smooth white dough.

2. Practice: make the outer skin: sift the flour, build a powder wall, dissolve the yeast powder with warm water and pour into the flour, add baking powder, put a little oil, add the right amount of water, slowly dial the flour in, stir and knead into a smooth dough, cover with cling film and relax for 5 minutes.

3. Put the yeast. Stir the water well, then mix with the flour. Sugar。 Knead the oil into a smooth dough cover and relax at room temperature for 10 minutes.

How to make twistbread steamed bread

Beautiful pumpkin steamed bread, fluffy and soft, with a touch of pumpkin fragrance. Materials: White dough: 200 grams of flour, 105 grams of water, 2 grams of yeast, 10 grams of sugar. Yellow dough: 200 grams of flour, 100 grams of cooked pumpkin paste, 20 grams of water (added according to the situation), 2 grams of yeast, 10 grams of sugar.

Assorted pasta set | Sweet and soft steamed bread Baby Onion Oil twistbread step: 200g flour, 105g, 2g clear water, 5g yeast spread edible oil mixture. Knead into a very smooth dough. You don't have to ferment and rub into strips and cut into small sections. Press flat roll to grow square flakes. Brush walnut oil and sprinkle chopped onion carrots.

The step of handmade twistbread steamed bread is to save the practice to the mobile phone step 1 to wake up the fat head, pour milk and eggs into a basin, and mix it into a thin paste with your hands. Step 2 pour the flour into the dough, place in a hot place and let the dough ferment well. Step 3 pull a small piece to set aside the fat head and use it next time.

The practice of twistbread steamed bread step 111 pick up half of the cross section and bend up twistbread steamed bread step 121 and then hold the two heads in both hands to turn upward, and then press down on it. Twistbread steamed bread step 131 is done and then wake up for 20 minutes and steam for 15 minutes or so, depending on the size of the steamed bread.

Cut the green onions into chopped onions and set aside, add a little baking soda to keep the green onions green after coming out of the pot. Add 5g sugar and 3G yeast to 160g warm water, stir well, let stand for 5 minutes and then mix noodles. Add pre-mixed yeast water to 300g flour and stir into batter.

The chopsticks were put around in the middle, then pressed down, and a twistbread came out. 1 roll of twistbread mat on oil paper on top of the steamer, cover and wake up for about 40 minutes to 2 times the size. This is the fermented twistbread.