Old Pumpkin Bread

Overview

I still remember traveling to Beijing with my mother when I was a child. I ate vitamin bread for the first time and thought: Oh my God! This is the best bread in the world! Super soft and super sweet! At that time, I thought, how happy it would be if I could eat this kind of bread every day in the future! As time goes by, bread is nothing new for today’s children, but I will always miss the joy of eating bread for the first time when I was a child. No matter the process of making it or the last moment when it is taken out of the oven, the innocent and cute little girl holding the vitamin bread will emerge in my heart. Now that I have become a mother, I hope to make healthier and more delicious bread for my children. I also hope that my children will have the same expression of joy on their faces after eating the bread made by their mother. That will be the happiest thing for me!

Tags

• baking
• children
• afternoon tea
• high gluten flour
• honey water
• low gluten flour
• old noodles
• old pumpkin puree
• white sugar
• yeast powder
• salt
• vegetable oil

Ingredients

Steps

1. 1 Put all the ingredients except vegetable oil and salt into a bowl and knead into a dough

   

2. 2 Add salt and vegetable oil and continue kneading until the dough is smooth and reaches the expansion stage, cover with plastic wrap and ferment

   

3. 3 Send until doubled in size

   

4. 4 Knead and deflate, divide into six portions and place on a baking sheet to rest for 10 minutes

   

5. 5 Feel free to reshape

   

6. 6 Carry out secondary fermentation until doubled in size

   

7. 7 Preheat the oven to 180 degrees for 10 minutes in advance, place on a baking sheet and bake at 150 degrees for 28 minutes.

   

8. 8 Brush a layer of honey water on it while it’s still hot

   

9. 9 Super good drawing effect