Look at the old-fashioned pumpkin bread made by CO-6001, the colors are beautiful, I like the old-fashioned bread, the taste is fresher after adding pumpkin, it's worth a try!

WHAT YOU NEED

Ingredients

Medium: 220 grams of high starch
80 grams of low-fat flour
25 grams of fine sugar
6 grams of yeast
225 grams of water
Main dough: 220 grams of high starch
Low fiber powder 80
Fine sugar 95 grams
10 grams of salt
25 grams of milk powder
80 grams of whole eggs
100 grams of pumpkin
72 grams of butter

How TO MADE Old-fashioned bread

Steps 1 to 4

1. Intermediate materials can be mixed into clusters.

2. After fermenting at room temperature to three times the size, put in the refrigerator and refrigerate overnight.

3. The pumpkin is peeled, cut into small pieces, steamed for 20 minutes, and then crushed into clay.

4. Prepare all the ingredients for the main dough.

Steps 5 to 8

5. Tear the medium into small pieces, add ingredients other than butter, mix and knead for 25 minutes.

6. After the dough is smoothed, add softened room temperature butter and continue to knead for 20 minutes.

7. The dough can be cooked until it expands.

8. The dough is wrapped in a protective film and fermented at room temperature for one hour.

Steps 9 to 12

9. The fermented dough is mixed evenly, evenly divided into 6 equal parts, then the preservative membrane is loosened for 20 minutes.

10. The dough is rolled into an oval shape.

11. Rub the growth rod, twist the end of the noodle a few times after folding it, and tighten it.

12. After inserting the mouthpiece into the intersection of the left hand, insert it into the hole in the middle of the group and squeeze it.

Steps 13 to 16

13. After the dough is formed, it is placed in the mold.

14. Immediately after baking, remove the mold to dry the net, brush a layer of melted butter, dry and seal after cooling.

15. Finished product

Handy cooking tips

　　1 tablespoon of reference weight, 35 x 25 cm long deep-baked plate 1 or 2 pieces 8 inch deep-baked plate 2 tablespoons fermented medium-sized dough should be slightly back, i.e. over-fermented, can also be kept warm after fermentation 3-4 times larger and directly usedThe temperature and time of baking are for reference only, please adjust according to the actual situation.