Pumpkin custard buns (lean)

Category: Bakery products
Pumpkin custard buns (lean)

Ingredients

pumpkin flour 100g
water 250 grams
vegetable oil 60 grams
sugar 80-90 grams
wheat flour / grade 360 gram
pressed yeast 15 grams
salt 1/2 tsp
vanilla taste
strong sweet tea for lubrication

Cooking method

  • Boil 200 grams of water.
  • Pumpkin custard buns (lean) Pour boiling water over the pumpkin flour and stir so that there are no lumps.
  • Refrigerate.
  • The batch was made in KhP (5 * 5 * 7)
  • Dissolve the yeast in the remaining water.
  • Put all the ingredients in the bucket and start the HP.
  • Pumpkin custard buns (lean) The dough does not stick.
  • Round the dough and ferment.
  • Fermentation for 60 minutes or until the dough increases in volume by 2-2.5 times.
  • Pumpkin custard buns (lean)Pumpkin custard buns (lean) Dough at the beginning and end of fermentation.
  • We divide the dough with the help of scales by the amount that you think is necessary.
  • We form buns of any shape.
  • Place on a baking sheet lined with paper or a baking mat at a distance from each other.
  • We cover and let it come up within an hour.
  • Brush with strong sweet tea (if not fasting, then with yolk and water)
  • We bake in the oven at a temperature of 220aboutFrom 20-25 minutes.
  • We take it out, let it cool on a wire rack.
  • Pumpkin custard buns (lean)

The dish is designed for

13 pieces

Note

Sweet, soft buns with a distinct pumpkin seed flavor. Good with compote or can be spread with honey, jam and washed down with tea. The recipe is fancy. Recommend)

Mikhaska
Well, how glorious they are! Your pastries, as always, are superb Angelchik! You know how to create such beauty out of nothing!Pumpkin custard buns (lean)
ang-kay
Ira, thanks) You spoil me with such praises. So nice oooo
Svetlenki
Quote: Mikhaska
Well, how glorious they are!

And what a molding !!! Why, why do your hands grow out of such the RIGHT PLACE, but I noooooo !!!!

Listen, I have a question (I re-read the recipe twice, in case I missed it)

Do you bake without a cap and steam? Not necessary?
ang-kay
Quote: Svetlenki
grow
Quote: Svetlenki
noooooo!
Svetik, you don’t worry: sk-izm: I saw what you are doing. Everything is very cool with you. So don't la-la
Quote: Svetlenki
Do you bake without a cap and steam? Not necessary?
Without. For buns, a cap is not needed at all, and neither is steam. But steam can be used if desired.
Svetlenki
Angela, but with the rolls I have with the molding of an ambush ... Who would give a master class ... (I am very veiled and opaque, unobtrusively hinting)

Quote: ang-kay
For buns, a cap is not needed at all, and neither is steam. But steam can be used if desired.

And steam is not needed because they are small? So that you make me really ashamed Not needed for any buns?
ang-kay
Sveta, they are small, there are baked goods and they are well served, and baked at a lower temperature than bread. They are not covered with a coarse crust immediately, like bread dough. We need steam so that the baked goods do not crust over. The crust interferes with the quality of the product rising during baking and the bread cracks. And with baking, it usually "breaks" if the distance is not good. In any case, steam will not hurt, but it is not needed either, as when baking bread.
If I'm wrong, then correct or supplement my answer)


Added on Tuesday 23 Aug 2016 14:09

Quote: Svetlenki
Not needed for any buns?
Well, as it were.
Svetlenki
Angela, Thank you. I was still tormented by this question, because I gave steam everywhere when baking, and sometimes my products (especially baked goods) seemed to "float" - it turned out a little shapeless or something ... Now I understand why - apparently the crust should have " to grab ", but she did not give steam ...

It's good that you made it clear to me
ang-kay
It could and this be, if the couple gave from the heart. When baking rolls, it is enough just to put a bowl of water, which is very, very little for baking bread, and even then it is not necessary.
Svetlenki
Quote: ang-kay
It could and this be, if the couple gave from the heart.

Yes, Angel, it's like in that proverb "make the fool pray to God ..." It's just that I'm afraid of thick brown crusts like fire, but nobody eats it afterwards, especially in small items
ang-kay
Well, look what happens. We bake bread for at least 35 minutes, and rolls for 20-25.It is faster for exactly the same amount of time that we keep steam in the oven when baking bread. I'm not a doc, I'm not a technologist, so I could be wrong. And the crust on top can be adjusted in the buns by covering them with foil or wet baking paper. I hope you understand what I mean by this.

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