Pumpkin Old-fashioned Bread
1.
The starter part is evenly mixed in advance and put in the refrigerator for 12 hours until large holes can be seen.
2.
All the main dough, except the salad oil, is put into the noodle bucket, including the old pasta.
3.
Mix well at low speed and then turn to medium speed to form a dough.
4.
Stir until the coarse film can be pulled out.
5.
Add salad oil, mix well at low speed, and continue stirring at medium speed.
6.
Until the dough is smooth, lift the dough head and the dough will sag naturally, but it is still elastic.
7.
The film can be pulled out by hand.
8.
Spheronized basic fermentation, put in a warm place and cover with plastic wrap to ferment. Don't put it under direct sunlight to avoid skin formation. The room temperature should be 25°-28°C.
9.
The dough rises to twice its size.
10.
Divide equally into 12 parts, round and relax for 15 minutes.
11.
Plastic surgery.
12.
Put it in a 13-inch deep baking pan, put it in the oven to turn on the fermentation function, 35 degrees, and put a pot of warm water at the bottom.
13.
Make it twice as big, about 30-40 minutes. Brush the surface with the whole egg liquid evenly with a wool brush. Add a little bit of salad oil and salt to the whole egg liquid and mix it smoothly. It is best to sift it so that the color is even.
14.
Put it into the oven and start baking.
15.
No need to preheat, heat up to 150 degrees, lower heat to 170 degrees, and bake for about 30 minutes.
16.
Put it out of the oven and put it on a drying net, and put it in a bag and keep it sealed by hand.
17.
The soft brushed pumpkin bread is out.
Tips:
The bread that you can't finish eating in a day or two is frozen in the refrigerator, and it can be baked again for about 10 minutes between eating.
