Health benefits
Butter: low protein
Ingredients
Bread flour ( 250g ) | Sugar ( 20g span> ) |
Salt ( 2.5 grams ) | Milk powder ( 10g ) |
Whole egg liquid ( 50g ) | |
Pumpkin puree ( 135g ) | Milk ( 25-55g ) |
Butter ( 20g ) |
How to make pumpkin toast
1.Finished product picture
2.Finished product picture
3.Except butter Pour other ingredients into the mixing container, (note to reserve some milk for adjustment) and beat until the dough is smooth and add softened butter.
4. Beat the dough until a film can be pulled out.
5. Take out the dough and round it, put it into a container, cover it with plastic wrap and let it warm fermented in an environment.
6. When the dough is about 2-2.5 times its original size, dip a finger in flour and poke it.If the dough does not shrink or collapse, it means it is ready.
7. Take out the dough and deflate it lightly, divide it into three equal parts, roll it into a round shape, and cover it with plastic wrap Let rise for 15-20 minutes.
8. Use a rolling pin to roll the risen dough into an oval shape.After turning it over, start from the top Roll it down.
9. Roll up the remaining two in turn.Then cover with plastic wrap and let rise for another 15-20 minutes.
10. Roll out the woke dough again into the shape of beef tongue.
11. After turning it over, roll it up from top to bottom.Then roll the other two as well.
12. Place them into the toast box mold one by one.Pay attention to the direction of the roll when placing it.consistent.
13. Place the mold in a warm and humid environment for secondary fermentation, and let it rise to 9 minutes Full.Remember to preheat the oven in advance!
14. Put the risen dough into the preheated oven, turn on the heat to 170, and then turn off the heat.Bake at 210 degrees for 40 minutes.After the surface is colored, cover it with tin foil.
15.As soon as the time is up, take out the toast box and shake it, then remove it from the mold and let it cool.
16. After cooling, seal it in a fresh-keeping bag and store it! Slice and serve!
Tips
1.The water content of different pumpkin varieties will vary greatly.In addition, the water absorption of flour is different, so the range of milk dosage is relatively large.If the water content of ordinary pumpkin is relatively high, the milk would be about 20-30 grams.The water content of Beibei pumpkin I use is smaller, and the amount of milk used here reaches 60 grams.Therefore, adjustments must be made according to the actual situation.
2.The ambient temperature of the first engine should not exceed 28 degrees, and the ambient temperature of the second engine should not exceed 38 degrees.
3.During the second fermentation, if the second fermentation is in an oven, be sure to take out the mold in advance and fully preheat the oven.
4.If the surface is already well colored, but the time is not up yet, remember to cover it with tin foil.
1.Flour has different water absorption, so it is best to reserve a little water for adjustment.
2.The ambient temperature of the first engine should not exceed 28 degrees, and the ambient temperature of the second engine should not exceed 38 degrees.
3.During the second serving, remember to take out the baking sheet in advance and preheat the oven.
4.If you don’t have a chef’s machine, it’s the same as kneading with a bread machine or by hand, but you should knead until the film can be pulled out.
5.If dry yeast is used, the dosage is 1/3 of fresh yeast.
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