Pumpkin Soufflé Buns

Overview

I kneaded a piece of pumpkin dough. I planned to make fancy bread. I kneaded it in the morning, but when I got home at noon, I found that it was a little over fermented. So I lost all thought of making fancy bread and rolled it up directly to make the most ordinary bun.

Tags

• baking
• children
• breakfast
• spring recipes
• high powder
• honey
• olive oil
• pumpkin puree
• soufflé cubes
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix all the main ingredients except olive oil. After kneading into a smooth dough, add olive oil little by little and knead in a bread machine for 40 minutes until a thin and unbroken membrane can be pulled out. Ferment until 2.5 times in size.

   

2. 2 The exhaust is divided into nine parts. (It should be ten parts, but the calculation was wrong.) Relax for about ten minutes.

   

3. 3 Take a piece of dough and roll it into a tongue shape.

   

4. 4 Roll up and place on baking sheet.

   

5. 5 Ferment until doubled in size. Brush with milk and sprinkle with soufflé granules.

   

6. 6 Preheat the oven to 180 degrees for 15 minutes.

   

7. 7 Take out and let cool before serving.