How to make Pumpkin Bread Rolls [Halloween Recipe] | 簡単かぼちゃパンの作り方 [タコ紐なし]
Hi, I’m Matcha fam 🙂 Enjoy till the end 🌼 Remove pumpkin seeds and wads with a spoon. Cover with plastic wrap and microwave until tender. Use mittens when removing the product because it is hot. Remove the plastic wrap and hollow out the fruit with a spoon. While hot, mash with a fork and remove from heat. In a bowl, combine the ingredients for the dough, except the unsalted butter, in order. Because of the moisture in the pumpkin, watch how much milk you add. When the dough comes together a little, knead it by hand to form a single ball. Once thoroughly mixed, remove from bowl and knead. When the flouriness is gone, add unsalted butter and knead further. Knead until the surface becomes smooth. I will try various kneading methods. Fold the dough in, shape it into a round, close the ends and place it in the bowl where the dough was kneaded. Cover with plastic wrap and ferment at 40°C for 1 hour until doubled in size. (primary fermentation) Transfer the dough to a stand and cut into 5 equal portions. Stretch into thin bars and cut into 6 equal pieces. Roll lightly. Roll out the dough with the closed end facing down and place in a 10 cm inner diameter mold. Let the dough rest at room temperature for 15 minutes. Meanwhile, preheat the oven to 170°C. (Second fermentation) Bake in a preheated oven. Bake at a low temperature to avoid over-browning. Reduce the temperature to 160°C and bake for another 10 minutes. Transfer to a cake cooler and remove from heat. Cut the excess squash skin and add it as a loofah. Try making them for fall or Halloween 🎃. Thank you for watching 🌷
How to make Pumpkin Bread Rolls [Halloween Recipe] [ASMR]
簡単かぼちゃパンの作り方 [タコ紐なし]
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– Recipe (English) –
Pumpkin : 130g
Bread flour : 200g
Dry yeast : 4g
Salt : 4g
Sugar : 30g
Hot milk : 40g
Unsalted butter : 30g
– 作り方 (日本語) –
かぼちゃ : 130g
強力粉 : 200g
ドライイースト : 4g
塩 : 4g
砂糖 : 30g
温かい牛乳 : 40g
無塩バター : 30g
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