Pumpkin and cranberry toast

Pumpkin and cranberry toast

Introduction:

Production steps:

Step 1: peel and pulp the pumpkin, cut it into small pieces, and steam it in the pot.

Step 2: put the steamed pumpkin into the sieve and press it into pumpkin mud with a spoon.

Step 3: in addition to the butter part of the raw materials, knead into a ball until it can barely pull out the film.

Step 4: after oil method, add butter and knead until expansion stage.

Step 5: add cranberries and continue to knead until even.

Step 6: ferment the dough to twice the size.

Step 7: divide the fermented dough into three equal parts and wake up for 15 minutes.

Step 8: roll out the dough.

Step 9: roll up from top to bottom.

Step 10: send it again until 8:00.

Step 11: Brush egg white, preheat 180 degrees, bake for 40 minutes, color in the middle and cover with tin foil.
Pumpkin is very healthy and nutritious. The baked noodle bar also has a light pumpkin fragrance. With the cranberry sour and sweet inside, it is very delicious.

Materials required:

Pumpkin: 70g

High flour: 115g

Milk powder: 6 g

Egg yolk: 1

Sugar: 25g

Salt: 1g

Butter: 25g

Cranberry: 50g

Milk: 25g

Yeast: 1.5g

Note: 1. The water content of pumpkin is relatively large, so we must control the amount of water and milk. 2. I used a small mold for this toast. If I used 450 grams, I determined the amount of each material according to the proportion. 3. The color of pumpkin is deep, so I only used egg white to brush the surface. 4. I covered it with tin foil a little late, and the surface was baked a little deep, but fortunately it didn't affect the taste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original