The soft and cute girl in the bread world, beautiful and delicious, and a golden pumpkin bread roll that is pleasing to the eyes and stomach.

Yesterday, this golden pumpkin bread roll made with Poland can be called a soft and cute girl with a good face in the bread industry, beautiful and delicious, nourishing to the eyes and stomach, and the Russian nut Daleba is completely different from the warm man known as the warm man in the bread industry, the taste is very soft, and it is given to friends who like soft bread.

Golden pumpkin rolls

Polish ingredients: 50 grams of cake flour, 50 grams of water, 1 gram of yeast

Main dough ingredients: 250 grams of gluten flour, 1 egg (about 50 grams of peeled), 120 grams of pumpkin puree, 40 grams of caster sugar, 3 grams of salt, 20 grams of corn oil, 2-3 grams of high-sugar resistant yeast.

Here's how

Mix the Polish ingredients together, stir well, and put them in the refrigerator for more than 17 hours, or ferment directly at room temperature.

Fermentation depends on the state: fermentation to the highest point, there are large bubbles on the surface, and chopsticks can pick up the honeycomb-like tissue inside.

Pour the Polish seeds into the bread machine, then put the ingredients other than the corn oil and salt into the bread machine in the order of liquid first and then solid, stir well with chopsticks, then add corn oil and salt, stir for 30 minutes, you can pull out the film, roll it round and put it in a pot and put it in a warm place to ferment.

Ferment to twice the size. The easiest way is to dip your fingers in dry flour and press the dough, just don't retract or collapse, in fact, a little retraction is no problem.

Knead and exhaust, divide into 12 equal parts, roll round, cover with plastic wrap, and relax for 15 minutes to facilitate the next operation.

Take a dough and roll it out into an oval shape.

The third of each side is folded to the middle.

Roll it out again and roll up the ends towards the middle.

Make all of them in turn, with the roll mouth facing down, and arrange them at equal intervals and place them in a baking dish.

Cover with plastic wrap, ferment to 1.5 times the size of the second fermentation, and spray water on the surface (you can brush the egg liquid and the milk). Preheat the oven at the same time.

Put it in the preheated oven, I use a three-energy golden baking sheet, top tube 170 degrees, bottom tube 180 degrees, bake for 20 minutes. 15 minutes of observation, color satisfactorily and cover with tin foil.

Oven brands are not the same size, and the temperature and time are for reference only.

When the golden bread is out of the oven, let it dry for a while, spread a clean cloth on the steaming drawer, put it on top, fold the four corners, cover the lid, and wait for the bread to cool and the skin on the surface to soften