ฝัง
- เผยแพร่เมื่อ 13 ต.ค. 2023
- Dough
250g(8.8oz) Strong flour
60g(2.1oz) Pumpkin (microwaved, mashed and cooled)
50ml(1.8fl oz) Milk
1/2 Beaten egg
150ml(5.3fl oz) cold water the egg and milk combined
20g(0.7oz) Sangen Sugar
20g(0.7oz) Butter
5g(0.2oz) Salt
3g(0.1oz) Dry yeast
Filling
150~200g(5.3~7oz) Pumpkin filling (your favorite type)
The pumpkin starch in this case is made by adding 40g(1.4oz) of sugar to 150g(5.3oz) of microwaved pumpkin and further moistening it in the microwave.
How to make..
1.Mix milk and eggs, add cold water to 150 cc. Make the dough with the other dough ingredients and let it through to the first fermentation.
2.Take out the dough and divide into 2 equal parts. Roll out the dough, cover with a wet cloth, and let rest for about 15 minutes.
3.Roll out the dough into a rectangle about 20 x 30 cm, and carefully spread half of the pumpkin bean paste thinly over it.
4.Fold in thirds. Roll out with a rolling pin a little more and cut into 5 equal pieces.
5.Make a cut with a card (or skipper) and twist while pinching and stretching the ends.Formed into rings or knots (twisted ends closed, with no holes).
6.Place on an oven baking sheet and allow to rise for at least 30-40 minutes until the dough doubles in size.
7.Sprinkle with pumpkin seeds, if any, and bake in a 190°C oven for 15 minutes. - แนวปฏิบัติและการใช้ชีวิต
