中种南瓜吐司 不加一滴水 沉甸甸的南瓜泥 飘香四溢 All Pumpkins Egg Sponge-dough Pumpkin Loaf

秋天，南瓜的季节，分享我最爱的南瓜面包之一，这个不加一滴水的， 超级柔软的中种 南瓜吐司
这款吐司采用冷藏中种的做法，让这个用了大量南瓜泥的面包，几天都保持柔软， 这款吐司是我的秋季必做款！
🍞 原材料 (2 x450g 吐司）
✔️冷藏中种
高筋面粉 300g
即发干酵母 3g
盐 2g
牛奶 150g
鸡蛋1 pcs

✔️主面团
高筋面粉200g
即发干酵母2g
糖40g
盐2g
南瓜泥210g
无盐黄油 45g

✔️表面酥粒
低筋面粉 45g
姜黄粉 5g
无盐黄油30g
糖粉25g
180摄氏度（350华氏度）烘烤35~40分钟

小贴士： 记得看完视频再开始操作哦！！

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No Water! All Pumpkin !Sponge-Dough Pumpkin Loaf
🔹 Please turn on the Subtitle in your language on YouTube for more details and Tips.
🔹 For more information and recipes, please click 👇 View More👇 on down below。

This pumpkin loaf has zero water used, all the hydrates in he dough come from pumpkin puree. Egg sponge dough added make the loaf grow as tall as normal loaf even though we added a large amount of pumpkin puree. My favorite recipe and my every year recipe in fall season FOR SURE!!!

📝 Ingredients
✔️ Sponge Dough (Overnight Sponge Dough)
Bread Flour 300g
Instant Yeast 3g
Salt 2g
Milk 150g
Egg 1 pcs

✔️ Main Dough
Bread Flour 200g
Yeast 2g
Sugar 40g
Salt 2g
Pumpkin Puree 210g
Butter 45g

✔️ Crust Top
Cake Flour 45g
Turmeric Powder 5g
Butter 30g
Sugar Powder 25g

Baking at 180C/350F for 35~40 mins

🔊 Steps and tips are well described in the video, please watch before you start !