2. Take out a proper amount of old pumpkin, peel and slice it, put it in a pot and cook it, and use a sieve to pick it up and drain it.
3. Pour in 240 grams of high-gluten flour, 44 grams of sugar, 20 grams of milk powder, 65,438+000 grams of cooked pumpkin and 65,438+0.4 grams of yeast, stir slowly and then stir quickly to harden, and prepare to add butter and salt.
4. Pour in 20g of butter and 2g of salt, and stir until the dough is completely expanded into a glove film, that is, finish the stirring.
5. Put it in a container, cover it with plastic wrap, ferment it at room temperature to about twice its size, and then divide it into 4 parts.
6. Knead and ferment the divided dough at room temperature or in a proofing box until it is suitable for molding.
7. After the production is completed, put it into a proofing box, the temperature is about 30 degrees, the humidity is about 70 degrees, and the fermentation lasts for 40 minutes to about 1 hour.
8. Cover and bake in the oven. Generally, the surface fire of household oven is 190 degrees, and the primer is 180 degrees for about 35 minutes, while the surface fire of commercial oven is 2 10 degrees, and the primer is 2 10 degrees for about 35 minutes, and electric shock is generated during discharge.
9. Tip: It is more appropriate to eat bread when it is cold. It should be stored at room temperature for about 3 days. Don't refrigerate it in the refrigerator. It can be frozen in the refrigerator and stored for about 10 days.