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.

✅ You can enable subtitles in your language by pressing "CC" while watching the video and select the desired language. 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. 原料： 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个包子） 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。 I'm so glad if you enjoyed this video! If you want to help the channel grow, please like and SUBSCRIBE my Channel and Press 🔔, so you don't miss any of new recipe. 【SUBSCRIBE】:   / jin的美食   Write in the comments if you liked the recipe, I will be very happy to know your opinnion❤ You can also share this video with your friends on social networks to let them know what you want to cook next. 感谢您的观看，如果喜欢我的视频，想看更多简单健康美食，就请订阅我的频道:    / jin的美食   同时点击小铃铛🔔就不会错过最新视频了。