Natural fermentation at 25℃ for 8 to 10 hour. Adding yeast can shorten the time. Ingredients:1000g flour, 540g pumpkin, 4g salt, 8g dry yeast and 90g water. Peel and remove seeds from pumpkin, cut into pieces, steam in a pot and grind into mud. Put flour, yeast, cooled pumpkin puree and water into a mixing tank, and start the machine to synthesize dough. After the dough is smooth, put it in a warm place for fermentation 1 hour.

Natural fermentation at 25℃ for 8 to 10 hour. Adding yeast can shorten the time.

Pumpkin steamed bread practice:

Ingredients:1000g flour, 540g pumpkin, 4g salt, 8g dry yeast and 90g water.

1, pumpkin peeled and seeded, cut into pieces, steamed in a pot and ground into mud.

2. Put flour, yeast, cooled pumpkin puree and water into the mixing tank, and start the machine to synthesize dough.

3. After the dough is smooth, put it in a warm place for fermentation 1 hour. Double the dough and the dough will be ready.

4. Add a little edible alkali and baking soda (about 1g) to the dough, knead the dough evenly and exhaust the air.

5. The dough is divided into appropriate sizes. Then knead the dough one by one.

6. Cover with plastic wrap and wake up for five minutes. Then knead it smooth.

7. Put a proper amount of water into the steamer, then add the kneaded dough, cover it and wake it up 15 minutes.

8. Turn on the big fire, steam for 20 minutes on low heat, and turn off the fire for 2 minutes.