Flower pumpkin bag

Overview

It has been a while since I discovered the world of gourmet food. From the initial surprise of Meitian to the eagerness to practice, for me, a cook who is no stranger to the kitchen, it may be much easier than a complete newbie. However, I have to admit that the more I know, the easier it is to be careless. I always want to simplify as much as possible, so I have learned many lessons from this! So from now on, I will be a serious self and continue to improve myself in food every day, just because I love the kitchen so much! So let’s start with bread today. I chose bread as my starting article because my understanding of bread is as all-encompassing as its finished product. The so-called prime minister’s belly can punt a boat. Why do you say this? You see, it is so naive and has a big belly. It still looks cute and cute. He can interpret the freshness of rice, noodles, grains, fruits and vegetables. It can still store even leftover soup and rejuvenate it. How powerful this must be! So I’m here to make bread, and I’ll help you with your reinvention business, haha!

Tags

• baking
• baking powder
• egg
• glutinous rice flour
• high gluten flour
• pumpkin
• sunflower oil
• warm water
• white sugar
• salt

Ingredients

Steps

1. 1 Dissolve the baking powder with warm water at 35 degrees Celsius

   

2. 2 Add sugar

   

3. 3 Add a pinch of salt

   

4. 4 Pour the melted baking powder into the flour

   

5. 5 Flour and form into a ball, cover with plastic wrap and rest for ten to fifteen minutes

   

6. 6 Cut the pumpkin into slices and steam them in a steamer

   

7. 7 After ten to fifteen minutes, take out the dough and beat it. The method of beating will not make it sticky and saves effort, making it easier to form a film

   

8. 8 After beating for two or three minutes, add sunflower oil, fully knead the sunflower oil and dough until even and continue beating

   

9. 9 Knead the sunflower oil and dough thoroughly

   

10. 10 Including the time spent taking photos, etc., I spent a total of thirteen minutes beating the dough. The surface of the good-quality dough is very thin, and there are some very thin air bubbles. When I knead it with my hands, I can hear the popping sound of the bubbles bursting. It is warm and full. When kneading, it feels soft and strong, and I can feel that the dough is filled with expanding gases

    

11. 11 It's as thin as cicada wings, as moist as jelly, and as smooth as silk, ah, it's so beautiful!

    

12. 12 Pull out a very thin film

    

13. 13 Cover the dough with plastic wrap and wait for it to ferment. At the same time, make the pumpkin filling. Add sugar to the pumpkin puree and an appropriate amount of glutinous rice flour. Use chopsticks to stir it up until it feels thicker. Place it in a steamer and steam for ten minutes, take it out and let it cool

    

14. 14 Watch the dough ferment until it triples in size. My room temperature is relatively high and it takes fifty minutes

    

15. 15 Divide into groups of seven small portions and roll them into slices

    

16. 16 Wrap the fillings separately, in groups of seven, and place six tightly in a circle in the middle. Preheat the oven to 180 degrees and bake for 30 minutes

    

17. 17 Soft and delicious, not too sweet! A little bit proud of myself!

    

18. 18 There is one in the middle, and the six surrounding ones are compact. Preheat the oven to 180 degrees (the temperature depends on your own oven) and bake for 30 minutes. The camera is out of power at this step, so I have to post a picture of the finished product

    

19. 19 Arrange the seven wrapped packets into a flower shape, six in a circle in the middle, and arrange them compactly. The camera is out of power during this process, so everyone understands. After they are arranged neatly, the oven is preheated at 180 degrees and baked for thirty minutes (the oven temperature depends on the conditions of your own oven)