Old pumpkin bread
By VicentaLakin
Remember when I was a kid, I went on a trip to Beijing with my mother, and for the first time I had vitamin bread, and I thought, "Oh, my God! This is the best bread in the world! Super soft, super sweet! I thought, "How happy it would be if I could eat this bread every day." With the passage of time, bread is no longer of great importance to children today, but I always miss the joy of having bread for the first time as a child. Whether it's the process of making it or the moment it's taken out of the oven, there's an innocent little girl with vitamin bread. Now that I'm a mother, I want to make my children more healthy and delicious bread, and I want my children to have the same joy in the face of my mother's bread, which will be my happiness
Recipe Recommendations
- white sugar 60g
- low-gluten flour 50g
- high-gluten flour 120g
- Lao Mian 70g
- Old pumpkin paste 130g
- honey water a little
- salt 4g
- vegetable oil 30g
- yeast powder 1g
- sweetening
- roast
- several hours
- simple
Steps for Old pumpkin bread

1
Put all material except vegetable oil and salt in the basin and rub it in the face
2
The salt and vegetable oils continue to glitter up to the slurry and fermentation
3
It's twice as big
4
We'll split the air into six pieces and put it in the oven for 10 minutes
5
I'll do whatever I want
6
Two fermentation times twice as big
7
The oven is 180 degrees preheat 10 minutes early, and it's turned 150 degrees baked 28 minutes away
8
Brush some honey water while it's hot
9
It's a really good lace effect