Old Leavened Pumpkin Toast-cheeks with Fragrant and Honest Taste

Name: Old Leavened Pumpkin Toast-cheeks with Fragrant and Honest Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Old pasta; 20g Salad dressing; 25g Whole egg liquid; 200g High fan; 20g Caster sugar; 1gram salt; 12g milk powder; 37g egg; 100g milk; 20g butter; 3g Edible alkali; 50g pumpkin

by Yushi Beibei

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The old noodle fermentation method is a very old method. When making pasta, leave a piece of the dough and let it ferment. Next time, mix this piece of dough with warm water and knead the new material together, and it will be fermented, but the speed is faster. Slow, but the effect will be better than yeast powder.

It’s no exaggeration to say that the old noodles are the essence of Chinese food and culture for thousands of years. The people regard food as the sky, and the fermented food is nutritious and soft and easy to be absorbed by the intestines. The long-standing farming civilization has nurtured Chinese children. reproduce. "

Old Leavened Pumpkin Toast-cheeks with Fragrant and Honest Taste

1. A. Ingredients: 200 grams of old pasta (reserved for bread making last time); 20 grams of salad dressing (toast surface decoration), 25 grams of whole egg liquid (toast surface decoration);

Old Leavened Pumpkin Toast-cheeks with Fragrant and Honest Taste recipe

2. B material original dough: 200 grams of high powder, 20 grams of fine sugar, 3 grams of salt, 12 grams of milk powder, 37 grams of eggs, 100 grams of milk, 20 grams of butter, 3 grams of edible alkali; material C pumpkin dough: 100 grams of high powder, 15 grams of caster sugar, 1 gram of salt, 6 grams of milk powder, 18 grams of eggs, 40 grams of milk, 10 grams of butter, 50 grams of pumpkin, and 2 grams of edible alkali;

3. Make the original dough first: take out the old noodles from the refrigerator and weigh out 135 grams (defrost in advance if frozen), tear them into small pieces, and mix them with ingredient B.

4. Use the post-oil method to form a smooth original dough.

5. The pumpkin is steamed and ground into puree.

6. Tear the remaining old noodles into small pieces and mix them with the C ingredients.

7. Also use the post-oil method to form a smooth pumpkin dough.

8. Reserve 100 grams of the fermented raw-color dough as a starter. The remaining dough is vented and rounded, and relax for 15 minutes.

9. The loosened pumpkin dough is rolled into a round dough piece to wrap the original color dough.

10. Roll the dough into a roll and put it in a toast box for fermentation, so that the toast embryo is ready.

11. Brush the surface of the fermented toast with whole egg liquid and squeeze a few strips of salad dressing.

12. The oven is preheated, the lower level, the hot air level, the heat is 180 degrees, and the heat is 170 degrees. Bake for 15 minutes, and then cover the aluminum foil paper. Adjust to the lower level, also 180 degrees, for 40 minutes.

Tips:
Tips: 1. The old noodles starter can be refrigerated or frozen, just use warm water or warm milk to mix the noodles.
2. Make an extra 100 grams of dough each time you make bread and leave it as a starter.