Pumpkin Blossom Burger

Overview

Use pumpkin puree to make flower burgers, which are both beautiful and nutritious. Specially designed to treat picky eaters who don’t like to eat pumpkins😂😂😂

Tags

• baking
• butter
• milk powder
• pumpkin puree
• queen high gluten flour
• sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Peel the pumpkin, steam it, let it cool, and puree it with a mixing stick.

   

2. 2 Add the main ingredients to the cooking machine and knead into a soft and smooth dough, then add 25g of softened butter.

   

3. 3 When the dough is fully kneaded, you can pull out the glove film.

   

4. 4 Cover with plastic wrap, reduce to 1.5 times the size, and divide into 10 evenly sized portions

   

5. 5 Roll the dough into a long strip, turn it over, and press the lower end with your fingers,

   

6. 6 Roll up from top to bottom and relax. Roll into a uniform strip of approximately 60 cm.

   

7. 7 Tie a knot at 1/3 of the long strip and make the knot loose.

   

8. 8 Pass the longer end through the middle of the knot and pinch the ends together at the bottom. The knot should be loose, as it may become deformed if it is too tight.

   

9. 9 After everything is done, add a plate of room temperature water to the bottom of the oven, preheat the fermentation function, and place the bread base on the grill to ferment

   

10. 10 The fermented raw embryo can be brushed with some egg white and sprinkled with sesame seeds. Preheat the oven to 175 degrees, and bake on the middle rack for 25 minutes.

    

11. 11 Without brushing with egg white or sprinkling with sesame seeds, the miniature flower burger (individual weight: 35g) is also good when grilled.