Pumpkin roll
Pumpkin roll seems simple and difficult to operate. However, the baked bread is fragrant, sweet and soft.1. you can't use much stuffing at one time, so you can use it many times at one time. If you only do it once, the amount of filling should be reduced.2. put the dough into the refrigerator for freezing, so as to facilitate the division and prevent filling leakage.
Step 1 . Put the dough ingredients other than butter together and start the dough mixing procedure.
Step 2 . Knead until the dough surface is smooth and thick wax can be pulled out. Add butter and continue kneading.
Step 3 . Knead out the glove film.
Step 4 . Round the dough and ferment.
Step 5 . Put the dough twice as big.
Step 6 . Take out the dough and exhaust it. Divide it into six parts evenly. Round and relax for 15 minutes.
Step 7 . Go to a dough and roll it into a square.
Step 8 . Put pumpkin stuffing on two fifths of the square.
Step 9 . Cut the lower part with a knife.
Step 10 . Roll down from the top, roll into a roll.
Step 11 . Connect the two ends together and pinch them tightly. Put it in a baking tray for secondary fermentation. After the fermentation, brush the egg liquid, sprinkle with crisp granules, preheat the oven at 180 degrees and bake for 15 minutes.
Step 12 . Pumpkin stuffing method: 300g pumpkin, 45g fine granulated sugar, 45g butter pumpkin peeled, sliced, and steamed in a steamer.
Step 13 . Put fine granulated sugar into pumpkin and mix well.
Step 14 . Put it in the frying pan and turn it over slowly.
Step 15 . When the ingredients thicken, add butter and stir fry over low heat until smooth.
Step 16 . Fried pumpkin stuffing.
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