Money roll
In some days, there is no such bread that needs to be made. Most of the time, it is basically made by the bread machine. Occasionally, it is too late to make an appointment for bread. It is so convenient and easy to worry about. It gives people a reason to be lazy~~A long time ago, I made a money roll. At that time, I just started to learn baking for half a year. I saw a beautiful money roll on the Internet. I really liked it. I made it according to this shape. I can't remember the mood at that time. I just remember that the finished product was successful, and I like the color very much.As for the name of the money roll, I don't know why it is called... Maybe it's because of its golden color, maybe it's because it looks like a full shop of copper coins... After all, it contains a kind of beautiful moral...Material Science:High gluten flour 250g, low gluten flour 50g, milk powder 10g, pumpkin paste 60g, milk 105g, egg 50g, fine granulated sugar 40g, salt 3G, yeast 4G, butter 30g1. the water content of the pumpkin puree is usually different, so when making bread, do not add the liquid at one time. Reserve some for washing according to the kneading surface;2. generally, a layer of butter should be applied to the mold in advance to prevent it from being demoulded after baking. Of course, it can be used directly if it is not stained with the mold~
Step 1 . Wash the pumpkin, peel it, remove the pulp, slice it and steam it
Step 2 . Mash the steamed pumpkin, sift it, and let it cool
Step 3 . Put the materials other than butter into the bread bucket, place the liquid on the powder, and separate the salt, sugar and yeast
Step 4 . Put the bread bucket into the machine and fix it. Select the "dough" program. The default time is 1:40. The program includes two stages: kneading and fermentation
Step 5 . Add butter softened at room temperature 15 minutes after the procedure starts
Step 6 . After the dough is kneaded, the program will automatically enter the fermentation stage
Step 7 . The program is over, and the fermentation is over
Step 8 . Take out the dough, knead well and exhaust
Step 9 . Divide the dough into small pieces weighing about 20g each
Step 10 . Rounding and relaxation for 10 minutes
Step 11 . Take a small dough and roll it into an oval shape
Step 12 . Then fold in half along the long side
Step 13 . Roll up and pinch the seal tightly
Step 14 . Shape the dough in turn
Step 15 . Spread a thin layer of butter on the pie plate in advance, and then put it into the shaped dough
Step 16 . Put it in a warm and humid place for secondary fermentation
Step 17 . Spray a layer of water on the surface after fermentation
Step 18 . Send it to the middle and lower layers of the oven, 180 degrees for about 20 minutes
Step 19 . Demould immediately after coming out of the furnace, brush a layer of butter on the surface while it is hot, and seal and store it after cooling
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