Pumpkin toast

Pumpkin toast

Introduction:

Production steps:

Step 1: weigh the high gluten flour, pumpkin puree (steamed pumpkin, peeled and sifted), dry yeast, fine granulated sugar and salt respectively, and put them into the mixing basin of flour mixer to mix well.

Step 2: add milk and cream, stir slowly for 2 minutes, stir quickly until the dough is smooth. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 3: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 4: put the dough into the container, cover it with plastic wrap and put it in a warm place to wake up.

Step 5: wake up to twice the size.

Step 6: Sprinkle high gluten flour on the chopping board, take out the dough, divide it into 2 parts, roll it round, cover it with plastic film, and relax for 15 minutes.

Step 7: take a dough and flatten it by hand. Roll it up and down from the center of the dough with an exhaust rolling pin to form an oval dough.

Step 8: after turning over, fold down one third from top to bottom and press down.

Step 9: fold one third from the bottom up and press.

Step 10: roll the end down from the center of the dough with an exhaust rolling pin to form a rectangular dough with the same width as the fruit bar model.

Step 11: turn the dough over and sprinkle the roasted pumpkin seeds evenly (bake in 150 degree oven for 5-6 minutes).

Step 12: roll up and down.

Step 13: after rolling, pinch the necking.

Step 14: put the rolled pumpkin toast into the fruit bar mold with the mouth closed down, cover it with plastic film for final fermentation.

Step 15: brush a thin layer of whole egg liquid after fermentation.

Step 16: put into the oven preheated to 190 degrees in advance, bake for about 30 minutes, demould immediately after coming out of the oven.

Materials required:

High gluten flour: 300g

Pumpkin puree: 130g

Dry yeast: 3 G

Fine granulated sugar: 25g

Salt: 3 G

Milk: 30g

Light cream: 70g

Butter: 15g

Pumpkin seed: 60g

Whole egg liquid: right amount

Note: raw materials: 300g high gluten flour, 130g pumpkin paste, 3G dry yeast, 25g fine granulated sugar, 3G salt, 30g milk, 70g light cream, 15g butter, 60g pumpkin seed decoration: proper amount of whole egg liquid mold: Sanneng fruit stick (2 portions)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet