Black rice noodles and pumpkin buns
Overview
When I was in elementary school, my mother often used black rice noodles to wrap sugar packets for me. So this time I will use black rice noodles to make bread. During the process of kneading and baking, the aroma of black rice slowly spreads, and it feels great!
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Ingredients
Steps
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Peel and seed the pumpkin and cut into small pieces.
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Microwave at high heat for 3 minutes until soft, then add 10g of sugar while hot.
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Grind into puree with a spoon and set aside to cool.
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Put the flour and black rice noodles into a bread barrel, add the remaining 15g of sugar and salt diagonally, and add yeast in the middle.
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Add an appropriate amount of milk according to the water absorption of the flour and start the first dough mixing process.
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After the program is completed, add softened butter at room temperature and perform the second dough mixing process.
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Make one serving at room temperature.
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Take out the risen dough and let it deflate.
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Divide into 7 portions, roll into balls and let rest for about 15 minutes.
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Roll it out, add pumpkin puree, and wrap it up.
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Roll out the wrapped dough and make a few slits.
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Twist it.
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Pinch both ends tightly and place into mold. (I used a six-piece non-stick cake mold)
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Do it all.
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Place a bowl of hot water in the oven for the second rise.
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Second serve completed.
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Preheat the oven to 190 degrees for about 20 minutes.
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After baking, let it cool naturally.
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Remove.
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Open it and take a look. There is the aroma of black rice.
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O(∩_∩)O Haha~ Let’s eat~
