Medium Pumpkin Old Bread
1.
Accurately weigh out the 4 materials used in the middle species.
2.
Simply mix the Chinese ingredients together with a spoon. Leave it at room temperature for about 20 minutes and put it in the refrigerator overnight.
3.
Peel the pumpkin, remove the seeds, cut into small pieces and steam them in a pot.
4.
Prepare all the ingredients for the main dough. The pumpkin is pressed into pumpkin puree with a spoon. Put all the ingredients except the butter into the bread machine and knead for 30 minutes, then add the butter and knead for another 20 minutes. Note that because the water absorption of flour is different, pumpkin puree should not be added all at once, but should be added in stages according to the dryness and wetness of the dough.
5.
Take out the kneaded noodles, wrap them in plastic wrap, and let stand for 20 minutes. Divide the dough into two portions, each into 4 smaller portions, and round. Let stand for another 20 minutes. (I forgot to take the picture in the steps of dividing into 4 small parts, please make it up by yourself).
6.
Take a small dough and knead it into a long strip.
7.
Align both ends.
8.
Twist the aligned sides a few times.
9.
Align the two ends of the face with the other side. Twist into a circle with clear lines.
10.
The appearance of all plastic surgery completed.
11.
Put it in the oven to ferment. Put a plate of boiling water in the oven (in winter, let off the water when the temperature is low, and put warm water when the temperature is high. It is also possible to ferment at room temperature while maintaining the humidity). The fermentation is 80% full. Preheat the oven to 180 degrees for about 30 minutes, and cover with tin foil in time after coloring.
Tips:
Do not add pumpkin puree all at once.
