Baking tray size 24.3*24.3
Materials?
Polish yeast head
Qiangli flour
100g
water
100g
dried yeast
1 g
Main dough
Qiangli flour
280 grams
Pumpkin paste 130g
milk powder
25 grams
50g whole egg liquid
White granulated sugar
60 grams
3 grams of high-sugar tolerant yeast
milk
30 grams (used to adjust the dry humidity of dough)
salt
4 grams
butter
25 grams
Brush a proper amount of whole egg liquid on the surface.
How to make pumpkin bread?
To make Polish koji, mix all the koji materials, stir evenly with a scraper, and ferment at room temperature until the dough expands and the surface is covered with bubbles.
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Cut the pumpkin, steam it, peel it and grind it into mud.
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Pour other materials except butter and salt into the mixing tank, mix them in the first stage and knead them in the second stage until the thick film can be pulled out at the expansion stage, and add butter and salt.
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Knead until a firm film can be pulled out, and the film does not need to be too thin.
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Cover the dough with plastic wrap and put it in an environment of 28 degrees for basic fermentation.
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Ferment to twice the size, and stick it in the hole with dry flour without shrinking.
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Divide the dough into six parts, roll it out, cover it with plastic wrap and relax 15 minutes.
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Take a smooth dough and roll it on the table, and pat off the bubbles on the side (it is best to oil the rolling pin).
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After turning it over, thin the bottom and roll it up.
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Roll out all the dough in turn.
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Fold from the first roll in turn, and relax for a while if you retract when kneading.
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Hold the tail with your right hand and twist the left hand inward four times.
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The tail end is wound outward and inserted under the round hole.
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This is plastic. When you put it in the baking tray, this side is below. Remember! Remember!
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Put it upside down in a baking tray and conduct secondary fermentation at 38 degrees and 75% humidity. I use a fermentation box.
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Ferment to twice the size, dry the flour by hand, and brush the egg liquid according to the slight rebound of the surface.
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Put it in the middle and lower layer of the preheated oven, heat it up and down 170 degrees for about 28 minutes, and cover the surface with tin foil (this is the temperature of my oven, and the temperature should be subject to my own oven).
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After being taken out of the furnace, the mold is shaken and demoulded, and can be bagged and stored after being cooled to hand temperature.
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Soft and delicious
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The pumpkin I chose has less water content and good color.
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skill
I chose golden pumpkin, which has a good color because of its low water absorption. Because flour has different water absorption and pumpkin has different water content, it is necessary to control the liquid content when making, and the dough is wet and soft, which will bring difficulties to molding ... pumpkin dough itself has color, so it is easy to color. Please cover it with tin foil in time after coloring. .......