Fermented pumpkin toast with old flour(lao mian jiao tou nan gua tu si chi jia liu xiang chun pu wei dao )

Fermented pumpkin toast with old flour

Introduction:

"Old noodle fermentation is a very old method. When making pasta, leave a piece of dough and let it ferment. Next time, mix the dough with warm water and knead it together in the new material, then it can ferment. However, the speed is slow, but the effect will be better than yeast powder. It's no exaggeration to say that fermented dough is the essence of Chinese diet for thousands of years. The people regard food as their heaven. The fermented food is rich in nutrition, soft in taste and easy to be absorbed by the intestines. It has a long history, and the agricultural civilization has nurtured the Chinese people

Production steps:

Step 1: a material: 200g old dough starter (reserved for bread last time); 20g salad dressing (toast surface decoration); 25g whole egg liquid (toast surface decoration); and;

Step 2: material B: 200g high flour, 20g fine granulated sugar, 3G salt, 12g milk powder, 37G eggs, 100g milk, 20g butter and 3G edible alkali; material C: 100g high flour, 15g fine granulated sugar, 1g salt, 6G milk powder, 18G eggs, 40g milk, 10g yellow oil, 50g pumpkin and 2G edible alkali;

Step 3: make the original dough first: take out the old dough from the refrigerator, weigh 135 grams (thaw in advance if it is frozen), tear it into small pieces, and mix well with material B.

Step 4: use the back oil method to make a smooth original dough.

Step 5: steam the pumpkin and grind it into mud.

Step 6: tear the remaining dough into small pieces and stir with material C.

Step 7: the same after oil method and into a smooth pumpkin dough.

Step 8: Reserve 100g of the fermented primary color dough as the fermenting head, exhaust the remaining dough separately and roll round, and relax for 15 minutes.

Step 9: relax the pumpkin dough and roll it into a round piece to wrap the primary color dough.

Step 10: roll the dough into a roll and put it into the toast box for fermentation, so that the toast embryo is ready.

Step 11: brush the whole egg on the surface of the fermented toast and squeeze a few salad dressings.

Step 12: preheat the oven, lower layer, hot air gear, heat 180 degrees, heat 170 degrees, bake for 15 minutes, cover with aluminum foil after coloring, adjust the lower gear to 180 degrees, 40 minutes.

Materials required:

Fermented dough: 200g

Salad dressing: 20g

Whole egg liquid: 25g

High flour: 200g

Fine granulated sugar: 20g

Salt: 1g

Milk powder: 12g

Eggs: 37G

Milk: 100g

Butter: 20g

Edible alkali: 3 G

Pumpkin: 50g

Note: Tips: 1. Old dough starter can be refrigerated or frozen. Use warm water or warm milk and noodles when using. 2. Each time you make bread, make 100g more dough, and leave it for the starter.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lao Mian Jiao Tou Nan Gua Tu Si Chi Jia Liu Xiang Chun Pu Wei Dao