2
Touch the dough after kneading. If you feel a little hard, slowly add reserve water (as light as possible). If you knead it, you will feel the earlobe. You can also try to pull it out and add cream. For good products, use the kneading button/1 min to 1 min for half a minute.
three
Then, add the cream and knead it to the ribbed film (as shown below, it doesn't matter if it is broken, but the small gap around it looks like a small sawtooth, even if it is successful). Then, add the cream and knead it to the ribbed film (as shown below, it doesn't matter if it is broken, but the small gap around it looks like a small sawtooth, even if it is successful). Use the kneading button/1 to 1 to knead the beauty products for half a minute.
four
Take out the kneaded dough, make it slightly round, put it in a glass basin or a steel basin and spray some water for the first fermentation.
five
While the dough is fermenting, cotton thread can be prepared, cut and soaked in edible oil. If you are afraid of inexperienced drippers, you can also take out the red bean stuffing in advance and divide it into 8 or 9 equal parts every 30g. Rub it into a small circle so that you won't panic when you fill it out later. When the fermented dough is kneaded with water, it will not retract or collapse immediately, and the first fermentation is completed.
six
Divide the dough into a small dough every 60g, and divide it into nine equal parts after deducting the loss. Roll out each small dough, cover it with a plastic bag and relax for 5~ 10 minutes.
seven
For the loosened dough, take out a dough and gently press it to the palm size.
eight
Then put the dough where the index finger and thumb drag it, and naturally a small tiger's mouth is formed.
nine
After adding the red bean stuffing, push the dough up to make it higher than the red bean stuffing. Then cover the dough. I like to wrap stuffed bread in steamed buns.
10
This is the way it is packaged. Wrapped in a dragon bag will naturally form a circle.
1 1
It doesn't matter if it's not delicious. Wrap the stuffing as well as possible, then roll it into a circle (don't push too hard, or the stuffing will run out) and close it.
12
Once again, let's shape the dough at once! ! Take out four cotton threads and arrange them as follows.
13
Place the wrapped dough in the center of the cotton thread, and then gently lift the cotton thread to aim at the center. Twist it a little in your hand and tie a knot. Don't tie the knot too tightly or too loosely, and leave a distance in the middle, because it takes two rounds and the dough will swell.
14
Bundle all the dough in the same way in turn (if you think the bundling distance is not suitable, you can adjust it manually after bundling) and put it in the baking tray in turn. The distance between each dough should be appropriate! Otherwise, it's not beautiful to stick together when it gets bigger.
15
After fermentation 1.5 times larger, if it is difficult to judge whether the secondary fermentation is completed, you can also measure it on the last dough with a ruler, which can be 8 or 9 cm. Put it in the middle layer of the preheated oven, 175 degrees, 165 degrees, 18 minutes.
16
Ok, let's welcome the beautiful result! ! Gently cut the cotton thread on the bread and pull it out from the top to the closure.
17
Then you can insert a prepared stick or a washed and dried twig into the opening in the center of pumpkin bread. Super cute, don't you think? !
18
Then bite off the soft bread filled with sweet red beans! ! Can't help it? Go bake a delicious pumpkin bread to eat!