Old pumpkin bread

By VicentaLakin

Old pumpkin bread
The ACA-TM33HT oven is the prize awarded in the "Autumn Harvest" event. It's been experienced before that the brain is a fully capable smart oven, both in terms of temperature control and temperature distribution. A little roast is not good, and a big roast is really good. The 30-cm grill is almost full of oven volumes, and the result is just as perfect, and no corner will let you down. It's a big plate, a color. It's amazing! This time I'm adding the elements of pumpkins, and I'm trying to develop new varieties, and I'm just trying to taste what it's like to subvert traditional foods. The result was satisfactory, and the old bread, which added the pumpkin element, tasted neither old nor old, and flatted the pumpkin's perfume. The combination of these two makes the old bread taste even better, but the color of the gold and the yellow has become too attractive

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Steps for Old pumpkin bread

  • Make Old pumpkin bread step 0
    1
    Pumpkin goes to the skin, cuts into small pieces, fertilizes in the steam pan
  • Make Old pumpkin bread step 1
    2
    Then crush it with a spoon while it's hot
  • Make Old pumpkin bread step 2
    3
    Fermentation material: 75 g of high-weather flour, 75 g of low-weather flour, 20 g of natural yeast, 200 g of natural yeast water, 30 g of pumpkin mud, 170 g of natural yeast in yeast raw material, pumpkin mud, sugar, water first into bread drums
  • Make Old pumpkin bread step 3
    4
    Put powder on it
  • Make Old pumpkin bread step 4
    5
    Starts the custom and face program for 15 minutes. It's been smooth
  • Make Old pumpkin bread step 5
    6
    It ferments in warmth
  • Make Old pumpkin bread step 6
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    It's about 3-4 small, and it's swelling and falling back, and it looks like a beehive inside。
  • Make Old pumpkin bread step 7
    8
    Main noodle material: 75 g of high-weather flour, 75 g of low-weather flour, 75 g of sugar, 60 g of milk, 20 g of salt, 4 g of butter, 50 g of dry yeast, 1 g of yeast, together with materials other than butter in the main noodle
  • Make Old pumpkin bread step 8
    9
    The chef's machine has been extended to his face
  • Make Old pumpkin bread step 9
    10
    Add butter
  • Make Old pumpkin bread step 10
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    Scroll to full expansion
  • Make Old pumpkin bread step 11
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    Drop a few times on the stage after taking out the noodles
  • Make Old pumpkin bread step 12
    13
    This move will make the face of the face smoother, and the internal structure tighter
  • Make Old pumpkin bread step 13
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    When you're in a circle, it's about twice as big
  • Make Old pumpkin bread step 14
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    Take out the fermented noodles
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    On average, six. 15 minutes of laxity
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    And then when you're loose, you've got a noodle strip, and you've got 10 minutes of laxity
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    It'll take a few more minutes if it doesn't last
  • Make Old pumpkin bread step 18
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    Until it can easily reach the desired length of 60 centimetres
  • Make Old pumpkin bread step 19
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    Hold the face on the left hand and hold the fold
  • Make Old pumpkin bread step 20
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    Two laps inside the right hand
  • Make Old pumpkin bread step 21
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    Turn the part that connects
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    Head in the circle
  • Make Old pumpkin bread step 23
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    It's on a grill with a silica or tarpaulin on it, where the fermentation is activated for final fermentation。
  • Make Old pumpkin bread step 24
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    Final fermentation is over, surface egg fluid
  • Make Old pumpkin bread step 25
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    The oven preheated 175°C oven, lower floor, up and down, about 30 minutes。
  • Make Old pumpkin bread step 26
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    Once out of the oven, move to the grill and cool。
  • Make Old pumpkin bread step 27
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    Done
  • Make Old pumpkin bread step 28
    29
    Done
  • Make Old pumpkin bread step 29
    30
    Done

    • Old pumpkin bread Make Tips

    Tips from Xiaoyingzi: 1. Using homemade natural yeast to make bread results in a soft texture that does not stale easily. 2. Since natural yeast has a high moisture content, it is best to add liquid gradually. During the process, decide whether to continue adding liquid based on the feel of the dough. 3. When rolling the dough, do not make it too long. Roll it to a suitable length according to the size of the dough; after folding it in half and bending it over, it should fit just right without excess gaps, as large gaps are difficult to manage. 4. The recipe includes 1 gram of dry yeast because low temperatures might make the fresh yeast inactive and affect fermentation speed. If the temperature is suitable, the dry yeast is not needed; please adjust accordingly. 5. Baking time and temperature are for reference only; specific adjustments should be made based on your own oven rather than blindly following the recipe. 6. If the baking sheet is non-stick, it can be used directly. If it does not have a non-stick function, it must be lined with greaseproof paper, a silicone mat, or greased with butter to prevent sticking before use. 7. You do not need to wait until the bread is completely cool before putting it into a plastic bag for storage.

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