How to Grow Pumpkin in Old-fashioned Bread
1.
First, make the middle seed, mix the 5 materials of the middle seed and stir evenly with a spoon. After fermenting at room temperature to 3 times the size, put it in the refrigerator and ferment overnight. The fermented dough should fall back slightly, that is, it is over-fermented. (It can also be used directly after fermenting 3-4 times larger in a warm place)
2.
Peel the pumpkin, remove the flesh, cut into small pieces, and put it in the steamer
3.
Steamed for 20 minutes and then mashed into puree for later use
4.
Prepare all the ingredients for the main dough
5.
After mixing all the ingredients except butter, knead the dough for 25 minutes and add butter at room temperature. It should be noted that the concentration of pumpkin puree varies. It is recommended to put half of it first, and then gradually add according to the softness of the dough.
6.
Continue to knead the dough for 20 minutes (I use a bread machine to knead the dough, the cook machine can be used)
7.
The kneaded dough should be relatively elastic, and the glove film should be clear and tough
8.
Cover the dough with plastic wrap and relax at room temperature for 1 hour
9.
Exhaust and knead, evenly divide into equal parts, and then cover with plastic wrap to relax for 20 minutes
10.
After that, plastic surgery began. Knead all the dough into long strips, fold the sides of the long strips, hold the intersection with your left hand, and twist the end of the noodles a few times with your right hand to tighten. After inserting the opening into the intersection of the left hand, insert it into the hole in the middle of the dough and pinch it tightly.
11.
After the dough was shaped, it was placed in a mold, and then placed in the oven to turn on the fermentation mode. I also put a small basin with a small amount of hot water to increase the humidity for secondary fermentation.
12.
After fermenting until the mold is 9 minutes full for about 1 hour, take out the mold and water, preheat the oven to 180 degrees and bake for 30 minutes, pay attention to the color and cover with tin foil.
13.
After being out of the oven, release the mold immediately and apply a layer of liquid butter and cool it down. Please keep it sealed and keep it tightly.
Tips:
I especially like to sandwich pumpkins in bread to make pumpkin bread. It feels very golden in color, and I have a special appetite when I look at it. And the scent of bread that uses pumpkin puree instead of water is also very strong, and the scent of milk is also very strong. This old-fashioned bread is adapted from the book "Make Bread With Love Drink Freedom". The recipe is superb. It should be noted that when peeling the pumpkin, the skin should be cut thicker, so that it will become soft after steaming. If the skin is thinner, it may be very hard, because the skin is very hard. Another thing to note is that the concentration of pumpkin puree is different. It is recommended to put half of it first, and then gradually add according to the softness of the dough to avoid excessive water.
ps: The mold uses a 13-inch deep baking pan, and the size is 35*25cm rectangular deep baking pan. In addition, this can also be used to make two 8-inch deep baking pans.
