1. The middle kind of material is mixed into dough, wrapped in plastic wrap and placed in the refrigerator to ferment for 17 hours.
2. The fermented medium dough is about three times as big as the original.
3. Put the main dough material except the butter and the torn into small pieces of the medium dough into the inner container of the bread machine, and start a dough mixing program for 20 minutes.
4. Put the butter in, and then start a dough mixing program.
5. Can pull out a thin and tough glove film.
6. Take out 6 portions of the mixed dough, knead and relax for 10 minutes.
7. Roll into a beef tongue shape.
8. Fold the two sides toward the middle, and roll the bottom a little thinner.
9. Roll up.
10. Put it in the toast mold, put it in the oven to ferment, and put a bowl of hot water underneath.
11. The bread embryo is fermented to eight or nine minutes full, and a layer of egg liquid is brushed.
12. Put it in the preheated oven, and heat it up and down at 175 degrees for 40 minutes. Cover with tin foil in time after coloring.
13. The toasted bread is taken out and placed on the grill to cool.
14. This time the bread bake is quite successful and happy.
15. Finished picture.
16. The drawing effect is great, and it is also very enjoyable to tear a piece by hand.
Tips:1. The humidity of pumpkin puree is different. The amount of milk in the main dough should be added as appropriate to avoid over-wet dough affecting operation and fermentation.
2. The baking time and temperature depend on the respective oven.
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