秋冬要多吃南瓜，放三天都不会硬的南瓜老面包做法|How to make old fashioned pumpkin bread that won’t harden for three days.

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秋冬要多吃南瓜，放三天都不会硬的南瓜老面包做法|How to make old fashioned pumpkin bread that won’t harden for three days.
吃不腻的老面包 | Old fashioned bread recipe, Never get tired of eating
经典老面包做法， 不用揉手套膜也一样柔软拉丝，吃起来略有嚼劲，做早餐非常合适。
Old fashioned bread, Never get tired of eating.
ingredients:
Pre ferment dough：
120g bread flour
1 tsp. sugar
1/2 tsp (2g) active dry yeast
120 g milk
Main dough:
280 g all bread flour
1/2 tsp (2g) active dry yeast
20g-30g. sugar
1/2 tsp salt
Pre ferment dough
180 g squash puree
1 egg
35 g softened unsalted butter
mold size: 24cm *24cm(6 buns)
Preheat the oven to 350°F/180°C in advance, and bake at the middle rack for about 25-28 minutes.

所需食材：
种面团：
120克面包粉
1 茶匙 （5克）糖
1/2 茶匙（2 克）活性干酵母
120 克 常温牛奶
主面团：
280 克 面包粉
1/2 茶匙（2 克）活性干酵母
20g-30g.糖
1/2 茶匙（3克） 盐
全部预发酵面团
180 克 南瓜泥
1 个鸡蛋
35 克 软化的无盐黄油
模具尺寸：24cm*24cm（6个）
提前将烤箱预热至350°F/180°C，在中层烤架上烘烤约25-28分钟。

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