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#柏翠大赛#super Soft Pumpkin Bread (old Pasta)
by Pointed Lotus
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. First, make the old pasta starter: weigh the flour, yeast powder, and salt and put them in the fresh-keeping box (note that the salt and yeast powder should not be in direct contact)
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2. Add the weighed water and stir well until there is no dry powder
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3. Cover the lid and ferment until the volume becomes 2-3 times larger, and the old pasta starter is ready.
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4. Weigh all the ingredients of the main dough
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5. In addition to vegetable oil and salt, the other ingredients are put into the bread machine, and then put into the old pasta.
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6. Start a kneading program
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7. Wait for the end of a kneading program, add salt and vegetable oil, and then start a kneading program.
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8. The kneaded dough can pull out a transparent and strong film, and the internal texture of the bread baked in this state is the best.
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9. Cover it with plastic wrap and put it in the refrigerator to ferment (about 12-16 hours). It can also be fermented directly at room temperature, but it does not taste as good as it is baked after refrigerated fermentation.
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10. Take out the fermented dough
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11. Knead the air and divide it into even small doses and let stand for 10 minutes. The picture shows six doughs, which were later re-divided into four doughs.
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12. Rub into a long strip
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13. Pinch both ends and twist them into a twist
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14. Fold in half again
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15. Press the two heads underneath, and shape
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16. Put it in the baking tray for second fermentation
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17. Fermented to twice its original size
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18. Preheat the oven at 170°C for 10 minutes, put it in the baking tray and turn at 150°C and bake for 28 minutes, then take it out immediately
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19. Brush with honey water (or butter) while hot
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20. Super brushed effect, a soft girl
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21. This is the third day after putting it in the fresh-keeping bag and putting it in the refrigerator. The internal tissue is still very delicate and soft after tearing.
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