南瓜面包 (Pumpkin Bread)

食谱参考: 乔伊丝乐厨房

材料:
Ingredients：

A:
50g 高筋面粉
50g High Protein Flour
50g 热水
50g Hot Water

B：
150g 高筋面粉
150g High Protein Flour
50g 面粉
50g Plain Flour
40g 糖
40g Sugar
10g 奶粉
10g Milk Powder
4.5g 即用酵母粉
4.5g Instant Yeast
85g 南瓜泥
85g Mashed Pumpkin

C：
40g 牛奶
40g Milk
30g 鸡蛋
30g Egg

D:
30g 牛油
30g Butter


做法：
Methods:

1. 将A里的滚水加入高筋面粉中搅拌成团，然后盖起来，冷却后放入冰箱冷藏最少12小时。
1. Evenly combine A in a container and leave in fridge for at least 12 hours.
2. 将B拌匀，然后加入C搅拌成粗面团。加入A混合搅拌均匀。
2. Combine B then follow by C, until it become a rough dough, add in A.
3. 加入D搅拌成光滑及富弹性面团。
3. When a dough is form, add the butter. Knead until the dough is elastic.
4. 让它发酵1小时。
4. Let the dough complete the first round of proofing, until double in size, about 1 hour.
5. 将空气压出，再将面团分割成所需的份量，并将它搓圆。用湿布盖着让它松弛15分钟。
5. After 1 hour, press out all the air in the dough and divide into preferred portion. Let it rest for 15 minutes.
6. 整形。
6. Shape it into desire shape. 
7. 用湿布盖着，发酵1小时。
7. Leave it for 2nd proofing for about 1 hour.
8. 涂上蛋液，送入预热烤箱180°度，15分钟。
8. Brush some eggs on the surface of the dough. Bake in preheated oven 180°C, 15 minutes.