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Pumpkin White Bread Recipe 南瓜吐司面包食谱 Recette Depain De Mie à La Citrouille かぼちゃの白パン レシピ 호박 흰빵 레시피

Added on Sep 21, 2023 | M. Patisserie

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配料

南瓜泥400g
糖40g
奶粉30g
黄油20g

高筋粉500g
奶粉20g
糖80g
盐8g
南瓜泥270g
2个鸡蛋
耐高糖酵母5g
黄油50g

上火150℃(302℉)
下火190℃(374℉)烤27分钟

玉米
栗子



Ingredients

Pumpkin puree 400g
Sugar 40g
Milk powder 30g
Butter 20g

Bread flour 500g
Milk powder 20g
Sugar 80g
Salt 8g
Pumpkin puree 270g
2eggs 100g
Instant yeast(high sugar) 5g
Butter 50g

150℃(302℉) at the top
190℃(374℉) at the bottom for 27 minutes

Corn
Marrons



Ingrédients

Purée de potiron 400g
Sucre 40g
Lait en poudre 30g
Beurre 20g

Farine T65 500g
Lait en poudre 20g
Sucre 80g
Sel 8g
Purée de potiron 270g
2 œufs
Levure instantanée (pour pâte sucrée) 5g
Beurre 50g

150 ℃ (302 ℉) en haut
190 ℃ (374 ℉) en bas pendant 27 minutes

Maïs
Marrons

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