Old dough yeast pumpkin toast - fragrant and honest taste

Overview

The old noodle fermentation method is a very old method. When making pasta, leave a piece of dough that has risen and let it ferment. Next time, mix this piece of dough with warm water and knead it with new ingredients. Then it can ferment, but the speed is slower, but the effect will be better than yeast powder. It is no exaggeration to say that the old dough starter is the essence of China’s thousands of years of dietary civilization. People regard food as their first priority. Fermented food is rich in nutrients, soft in taste and easy to be absorbed by the intestines. The long-standing farming civilization has nurtured the prosperity of the Chinese people.

Tags

• baking
• bread
• toast
• butter
• edible alkali
• egg
• high powder
• milk powder
• old dough starter
• pumpkin
• whole egg liquid
• fine sugar
• milk
• salad dressing
• salt

Ingredients

Steps

1. 1 Ingredients A: 200 grams of old dough starter (reserved for making bread last time); 20 grams of salad dressing (toast surface decoration), 25 grams of whole egg liquid (toast surface decoration);

   

2. 2 Ingredients B original dough: 200g high flour, 20g fine sugar, 3g salt, 12g milk powder, 37g eggs, 100g milk, 20g butter, 3g edible alkali; Ingredients C pumpkin dough: 100g high flour, 15g fine sugar, 1g salt, 6g milk powder, 18g eggs, 40g milk, 10g butter, 50g pumpkin, 2g edible alkali;

   

3. 3 Make the original dough first: take out the old dough from the refrigerator and weigh out 135 grams (defrost it in advance if frozen), tear it into small pieces, and mix it with ingredient B evenly.

   

4. 4 Use post-oiling method to knead into smooth original dough.

   

5. 5 Steam the pumpkin and grind it into puree.

   

6. 6 Tear the remaining dough into small pieces and mix with ingredient C evenly.

   

7. 7 Also use the post-oiling method to knead into a smooth pumpkin dough.

   

8. 8 Reserve 100 grams of the fermented raw dough as starter, deflate the rest of the dough, roll it into a ball, and rest for 15 minutes.

   

9. 9 Roll the relaxed pumpkin dough into a round sheet and wrap it with the original color dough.

   

10. 10 Roll the dough into a roll and put it in a toast box to ferment, so that the toast embryo is ready.

    

11. 11 Brush the surface of the fermented toast with egg wash and squeeze a few strips of salad dressing on it.

    

12. 12 Preheat the oven, lower rack, hot air setting, upper heat 180 degrees, lower heat 170 degrees and bake for 15 minutes. After coloring, cover with aluminum foil, adjust to lower setting also 180 degrees, 40 minutes.