100 style bread [18]秋天来一个超级软的南瓜面包吧！发酵一次就可以Soft Pumkin Bread скачать в хорошем качестве

100 style bread [18]秋天来一个超级软的南瓜面包吧！发酵一次就可以Soft Pumkin Bread

南瓜面包 (8寸圆形模具) pumkin puree(canned) 100g 南瓜泥(偏稀状的) sugar 40g 糖 instant yeast 3/4 t 小匙( 3g )速溶干酵母 egg 50g 鸡蛋 bread flour 250g 高筋面粉 cream Cheese 50g 奶油奶酪/ 奶油芝士 salt 1/4 t 小匙 盐 全部材料用面包机揉面。开启揉面功能2次哦(面包机比较柔弱要打比较久的)，打完就可以拉出一个较薄的膜状了。 取出面团在桌面摔打几次面会更光滑。 直接分割成10份，收捏圆米，盖保鲜膜备用。 准备8寸圆形模具，喷油，铺烘焙油纸。 把小面团再次团紧收圆，摆入模具。在模具靠中间的位置摆一个圆形。 盖上保鲜膜发酵35度左右发酵大约一小时。体积明显膨胀了烤即可。 烤箱预热上火165C, 下火150(我用海氏40升烤箱)烘烤30分钟。中途盖锡纸防止上色太深。 出炉后脱模放凉。 用两半碧根果一起放在面包中间，会看起来像南瓜。 注意:面团需要发酵到位才会柔软和足够膨胀。足够膨胀面包中间就会缝隙比较小，可以摆放碧根果或者核桃做南瓜柄。摆入模具是也尽量靠中间一点哦。 Knead dough with bread machine for all ingredients. Turn on the kneading function twice (the bread machine is weaker and takes longer to knead), and you can pull out a thinner film after it is kneaded. Take out the dough and throw it on the table a few times to make it smoother. Divide directly into 10 portions, round shaping the doughs , and cover with plastic wrap for later use. Prepare an 8-inch round mold, spray it with oil, and lay it on baking paper. Tighten the dough again and put it into the mold. Place a circle in the middle of the mold. Cover with plastic wrap and ferment at about 35C/90F degrees for about one hour. The volume is obviously expanded and can be baked. Preheat the oven to 165C on the upper heat and 150 on the lower heat (I use a 40-liter oven) and bake for 30 minutes. Cover the tin foil halfway to prevent the color from being too dark. After being out of the oven, release the mold and let it cool. Put two halves of pecans together in the middle of the bread, it will look like a pumpkin. Note: The dough needs to be fermented in place to be soft and if proof enough, there will be a small gap in the middle of the bread if it is expanded enough, and you can put pecans or walnuts to make pumpkin stalks. Put it in the mold as much as possible to the middle.