Ingredients: European bread with stuffing: whole wheat flour 150g, high gluten flour 100g, pumpkin puree 200g, olive oil 10g, sugar substitute 15g, salt 3g, yeast 4g, warm water 35g and water 45g (pumpkin moisture can be adjusted appropriately).
Exercise:
1. Dissolve the yeast in warm water, put all other ingredients into a large bowl, pour yeast water and stir until there is no dry powder, cover with plastic wrap and refrigerate for fermentation overnight (16 hours or more), and take it out at room temperature for half an hour the next day.
2. Sprinkle a lot of dry powder on the panel, take out the wet dough, fold and knead it into dough with smooth surface.
3. Divide into 6 circles, press the palms into circles, and make a dough with a thick middle and a thin periphery.
4. Put the potatoes and nuts in with a silicone shovel, tighten the mouth, turn over and ferment for the second time until it is 1.5 times larger.
5. For fermentation, just cut six small mouths with scissors (don't cut the stuffing exposed outside), preheat the oven in advance, and observe the coloring for 20 minutes at 180 degrees (about 10 minutes, and cover it with tin foil when the color is similar).
Stuffing: milk potatoes (glutinous rice flour 70g, corn starch 20g, milk 120g, sugar substitute 15g) and chopped nuts.
Mix all the materials of sweet potato evenly until there is no dry powder, cover with plastic wrap, stick a few holes on the pot and steam for 20 minutes until it is completely transparent, and let it cool for later use.
Tips:
Don't start packaging bread until it is completely cooled.
This European pumpkin bag can be stored for 23 days at room temperature in oil paper bag (it is recommended to kill the stuffing as soon as possible)
European small bags (without stuffing) are wrapped with plastic wrap, put in sealed plastic bags or boxes, and frozen in the freezer.
Slices of large European bags (without stuffing) are wrapped with plastic wrap, put in sealed fresh-keeping bags or boxes, and then stored in the freezer for 2 weeks.