Halloween pumpkin bag
Overview
Funny pumpkin bags add some Halloween atmosphere.
Tags
Ingredients
Steps
-
Prepare the Polish seeds one night in advance and place in the refrigerator to ferment, or ferment at room temperature for 3-4 hours until bubbles form. The main material is weighed.
-
Put the main ingredients and Polish seeds into the bread machine in the order of liquid first and then powder. Place salt and yeast diagonally and start a kneading program.
-
Take out the kneaded dough, cover it with plastic wrap and let it rise in a warm place until doubled in size.
-
Take another 20 grams of pumpkin dough, add chocolate powder and knead it into chocolate dough, then put it in the refrigerator for later use.
-
Use your finger to poke a hole in the middle of the fermented dough and it will not shrink or rebound, indicating that the fermentation is complete.
-
Take out the fermented dough, press to deflate, divide into 12 equal parts, and let rest for 10 minutes.
-
Take a piece of pumpkin dough, press it and roll it out from left to right.
-
rolled doughs are made into a group.
-
Pinch the two ends of the 3 rolled dough tightly, with the seam facing down.
-
Divide the chocolate dough into 4 portions.
-
Take a piece of chocolate dough and knead it into a strip with a thin top and a thick bottom. Use a scraper to cut twice without cutting.
-
Gently press the shaped chocolate dough onto the pumpkin dough, make 4 pieces in sequence, and leave to rise in a warm place until doubled in size.
-
After the second batch of pumpkin buns is finished, preheat the oven to 160 degrees for 25 minutes.
-
Heat an appropriate amount of chocolate into liquid, then squeeze it onto the pumpkin bag after it has cooled out of the oven, and decorate it into emoticons. Done.
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
