Pumpkin steamed bread (without secondary fermentation)
The old noodles are made one night in advance. 100g flour, 80g water, 2G yeast and a little salt can be stirred evenly. They can be fermented at room temperature for 4 hours, put in the refrigerator and used up within three days.
Step 1 . Steam the pumpkin, cool it in the air, put it into the dough mixer, add yeast, add 100g of old flour, and water. About 10g of water can be reserved for increase or decrease.
Step 2 . Add flour, start stirring, add oil when stirring until flocculent, and continue stirring.
Step 3 . Stir until the dough is smooth.
Step 4 . Make the dough into strips.
Step 5 . Cut into the size you want.
Step 6 . Put it into a steamer for fermentation.
Step 7 . When it is 1.5 to 2 times larger, it can be steamed with fire, and then steamed with cold water. After 20 minutes of total steaming, the fire can be turned off, and then stewed for 5 minutes before opening the lid, so as not to shrink.
Step 8 . Made of super delicious pumpkin steamed bread.
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