This pumpkin bread is low in sugar and oil, delicious and healthy, and it is very good as a staple food for breakfast.
Friends with bad stomachs need to nourish their stomachs. It is recommended to eat more fermented food.
Pumpkin soft European bread
Materials:
240g of cooked pumpkin puree, 25g of cream cheese, 3g of yeast powder, 300g of sugar 15g, 300g of high-gluten flour, 3g of salt and 20g of skim milk powder.
Practice: 1.
Put the pumpkin puree into the dough bucket, add yeast powder and white sugar to the side, and stir well with chopsticks.
Let the yeast melt until no particles are visible, then add the softened cream cheese and mix well with the pumpkin puree.
2. Add high-gluten flour, milk powder and salt, and stir at low speed with the chef's machine to form a flocculent.
Stop the machine when the dough is about to form, check the dryness and humidity, and add flour or liquid to adjust it according to the situation.
3. After kneading the dough, turn to high speed to continue kneading the dough until the dough is smooth and fine and does not stick to the barrel wall.
Stop the machine and pull out a small piece of dough. If it can appear in the form of a film, it means that it can be made into bread after kneading.
Pumpkin puree should be thoroughly cooled to prevent premature fermentation when the temperature is too high in summer.
4. Take out the dough, roll it into a bowl, cover it with plastic wrap, and ferment for the first time at room temperature.
When the temperature is high in summer, the room temperature will soon be twice as big as before, fast and good, so we should always observe the state of dough.
6. Take out the fermented dough, press it out, remove the big bubbles, and then round it for 5 minutes.
7. Divide the dough into nine small dough slices, put them in the palm of your hand, round them in circles, and then wake them for five minutes.
8. Then, round each dough again and put it into the baking tray one by one.
There is a lot of liquid in the dough. In the process of proofing, there is no need to cover the plastic wrap, and a slightly dry film will be formed on the surface of the dough, which is helpful for not sticking hands when shaping and rounding.
9. Continue the secondary fermentation at room temperature until the bread blank is fermented to twice its original size.
Then put it into a preheated oven, and bake it for 20 minutes with the humidifying key and 190 degree steam until the surface is burnt.