Queen Flour 500g Fine sugar 50g
Salt 6g Fresh yeast 13g
Ice milk 350g Ripe walnuts chopped 100g
Butter 35g Beibei Pumpkin 1
How to make Japanese pumpkin buns [No hidden recipes: Japanese pumpkin buns] Autumn reduction A must-have, super low-calorie seasonal recipe! Illustration of how to make it 1

Step 1

Prepare: •Fresh beibei pumpkin, cut into cubes, add a small amount of olive oil, mix well, wrap in tin foil and bake until cooked. The taste is as soft and delicate as chestnuts. Bake the diced pumpkin at 220°C for about 10-13 minutes until soft. •Walnut kernels are roasted in advance to create a fragrant aroma and then added to the dough for use. Reference baking temperature for walnut kernels (130°C, about 10-15 minutes) and bake until fragrant. [No hidden recipes: Japanese pumpkin buns] A must-have for fat loss in autumn, super low-calorie seasonal recipes! Illustration of how to do it 2

Step 2

Add all the ingredients except butter to the blender, and add the walnuts too. [No hidden recipes: Japanese pumpkin buns] Autumn reduction A must-have, super low-calorie seasonal recipe! Recipe 3

Step 3

After using the oil method, stir, that is, when the dough is kneaded to 70 or 80%, add butter and continue stirring until the glove film is in shape. After stirring, the temperature will be 24~28℃. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! Recipe 4

Step 4

Arrange the dough into a round shape and ferment it basically for 60 minutes. The temperature of the proofing box is 28°C and the humidity is 80%. If there is no proofing box, you can put it in the oven and cover the oven door, put a cup of hot water (not boiling) for fermentation, and cover it with plastic wrap. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! 5

Step 5

Divide the dough into 70g/piece. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! 6

Step 6

Intermediate fermentation: 20 minutes, proofing box temperature 28℃, humidity 80%. [No hidden recipes: Japanese pumpkin buns] Fat reduction in autumn A must-have, super low-calorie seasonal recipe! Illustrated recipe 7

Step 7

Make the dough slightly round and flatten it gently with your hands. [No hidden recipes: Japanese pumpkin buns] Autumn reduction A must-have, super low-calorie seasonal recipe! 8

Step 8

Turn over, take out the diced pumpkin, place the diced pumpkin on the dough and press it inside. [No hidden recipes: Japanese pumpkin buns] Autumn reduction A must-have, super low-calorie seasonal recipe! 9

Step 9

Fold the surrounding dough inward and tighten the seal. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! 10

Step 10

Place the dough on the baking sheet, leaving space between the dough. Final fermentation: 30-35 minutes, proofing box temperature 32°C, humidity 80%. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! 11

Step 11

Place black sesame seeds on top as a garnish. [No hidden recipes: Japanese pumpkin buns] A must-have for fat loss in autumn , super low-calorie seasonal recipes! Illustrated recipes 12

Step 12

(Commercial open-hearth oven) Top-heating temperature: 210℃, bottom-heating 200℃, time: 12-15 minutes (the surface will turn brown and the sides of the bread will rebound slowly when pressed) Reference for small household ovens: the upper heat temperature is 200°C, the lower heat temperature is 190°C, and the time is 11-13 minutes. [No secret recipe: Japanese pumpkin bag] Autumn reduction A must-have, super low-calorie seasonal recipe! 13

Step 13

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*Pumpkin can also be made from other varieties. After dicing, it is best to wrap it in tin foil and put it in the oven for baking. This way the pumpkin will contain less water than steaming. The purpose of adding olive oil is to increase the flavor and prevent After baking, stick to the tin foil. *Walnut kernels must be roasted to get the aroma before use. The bread will not have the oily smell of nuts after it is roasted, and do not bake it.Overcook to avoid burning in the final stage. *When mixing the dough, stir all the ingredients together except butter, and add walnuts together (during the stirring process, the aroma of walnuts can be stimulated into the dough). Stir until the dough is slightly chewy, then add butter and mix slowly to fast. Extension. *The dough rises at the end, be careful not to over-proof it, otherwise you may get a flat cake after baking on the baking sheet. Be gentle when pressing the pan. *This recipe all uses milk, so the milk must be refrigerated in advance before stirring to prevent the surface temperature from being too high. *7 can be made: Queen flour 250g/caster sugar 25g/salt 3g/fresh yeast 7g/ice milk 175g/50g chopped ripe walnuts/butter 18g/1 Beibei pumpkin