Pumpkin bread
By VicentaLakin
this bread is particularly soft, easy for membrane and less time-consuming, which is similar to the normal bread practice, where a paste fermentes a night in the fridge, which i'm barely tired of rubbing, so i choose to use the machine to save time: 150 g pumpkin mackerel and 110 g sugar-resistant mackerel and 2g main paste: 90 g wheat flour and 60 g white sugar and 30 g salt and 2 g high sugar-resistant mackerel
Recipe Recommendations
- high-gluten flour 90g
- rye flour 60g
- white granulated sugar 30g
- salt 2g
- sugar-tolerant yeast 2g
- pumpkin puree
- butter 20g
Steps for Pumpkin bread
1
Pumpkin slices are evaporated, I use bebed pumpkins. Pumpkin tastes much better
2
High-banded flour + bebed pumpkin + yeast mix
3
Put it in the container and mix it with a razor to dry powder.
4
Put a cap on it and put it in the freezer for about 12 hours
5
Just take a look at the state
6
Cut the fermented fermentation into small pieces
7
Add high-banded flour, black wheat flour, pumpkin mud, yeast
8
Start the machine with a low-speed mix and then start a high-speed mix
9
It's like this
10
Softened butter
11
Keep starting the machine. Keep rubbing
12
It's very elastic, it's smooth, it pulls out, it pulls out a thin sheet, and the edges are smooth
13
Split the noodles into six
14
When the face is rounded up, the strips grow and roll up
15
Cut the long bars from the middle
16
Let's cross a few times
17
Put the interface under the fold
18
Let's set the noodles
19
The oven is moved to the fermentation slot, or the oven fermented twice as big on a water cap
20
I guess so
21
The oven is preheated at 170 degrees for 25 minutes
22
I'm about 15 minutes oldPumpkin bread Make Tips
One, the amount of water is based on the water intake of the noodles. If you want the noodle membranes, the noodles are dry. It's so soft, but not sticky and flexible that a little bit of the bread can be asked to be 4 if there's no barley powder