Raisin pumpkin toast

Raisin pumpkin toast

Introduction:

"A few days ago, a friend gave me a big pumpkin, and today I'm busy consuming it! I bought some glutinous rice flour to make pumpkin cake, pumpkin dumplings, and pumpkin dumplings. I made a pumpkin toast with the rest! The day before yesterday's newspaper said that the bakery uses hydrogenated vegetable oil, even in dumplings and cold drinks! It seems that you can't eat more outside! It's right for me to learn to bake my own pastry! I'm happy to make a successful West Point by myself! The family eats healthily is joyful! I used to make white toast. Today I add some raisins. It tastes better! My daughter doesn't like raisins, and she loves them too! "

Production steps:

Step 1: in addition to butter, put the materials into the bread barrel in the order of liquid first and then solid, start the dough making process, knead for 20 minutes, and end the process. Then add the butter softened at room temperature, start the dough making process again and knead for 30 minutes. At this time, the dough can pull out a very thin film.

Step 2: make the first fermentation in the toaster. It's twice as big in about 50 minutes!

Step 3: take out the fermented dough and exhaust, divide it into 3 equal parts, roll it round, cover it with plastic film and wake up for 15 minutes

Step 4: add the raisins into three dough, flatten, roll and roll them up, then flatten and roll them out

Step 5: roll up loosely for about two and a half turns and drain into the toast mold

Step 6: carry out the second fermentation until the score is 8. Preheat the oven 180 degrees, brush the whole egg on the surface of the dough, cover it and put it in the oven 180 degrees for 40 minutes

Step 7: immediately pour out from the toast mold to cool

Materials required:

High flour: 250g

Pumpkin puree: 100g

Milk powder: 15g

Egg: 25g

Yeast: 3 G

Butter: 15g

White granulated sugar: 40g

Salt: 1g

Precautions: 1. Because my pumpkin puree has a lot of water, I didn't even add milk. 2. Pour it out from the toast mold immediately after it comes out of the oven to prevent moisture when it cools down. Last time, the surface of the toast was wet without pouring it out in time. I feel very bad

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet