? Materials?
250g high flour, 60g pumpkin puree, 30g egg liquid, water 100g yeast, 2g salt, 20g sugar, 20g butter, about 150g red bean+10g condensed milk.
? Mold?
18cm hollow Qifeng mold, the bottom, periphery and middle are all wrapped with oil paper (even if there is no 8-inch round mold, the middle can be wrapped with aluminum foil).
? Practice?
1. Cook red beans in advance, remove beans and add condensed milk, and mash them with a spoon. The red beans cooked by myself are light in taste. If you want to roast and eat moist, you can add a proper amount of vegetable oil. I didn't refuel here.
2. Pumpkins are steamed in advance, and generally 60 grams of pumpkin puree is enough. If it is too much, the texture will be rough. Pumpkin puree should be refrigerated before use in summer to prevent the dough from overheating.
3. Mix all the dough except butter, knead 1 until smooth, add butter, and continue kneading until the swelling stage.
Note that pumpkins contain a lot of water, so please reserve water in advance. If you don't add pumpkin, you can use 30 grams of water instead.
4. Take out the dough and arrange it into a ball, flatten it and roll it into a rectangle with a size of 20 * 35cm.
This is a fermentation process, that is, the dough is shaped immediately after kneading, then fermented and finally baked.
5. spread the red beans on the surface of the bread slice, which is not particularly uniform. Cut out 4*7 pieces with a scraper and put a small piece into the mold. Qifeng mold is coated with oil paper in advance to prevent adhesion and excessive coloring.
6. Place the mold in an environment of 30 degrees and 70% humidity for about 40 minutes. After the fermentation is in place, it seems to be full of the whole mold.
7. Preheat the oven 170 degrees, and bake the middle and lower layers for 25 minutes.
8. demoulding and cooling after discharging.