Pumpkin toast

Pumpkin toast

Introduction:

Production steps:

Step 1: knead the dough to the complete stage with the back oil method. The so-called "post oiling method", which I have introduced before, is to mix all materials except butter, knead until the dough surface is smooth and malleable, then add butter, and knead until the dough can pull out a transparent film.

Step 2: basic fermentation to 2-2.5 times.

Step 3: divide the dough, I use the small toast box, divided into 12 small dough, the picture shows only 6 dough, the actual 12 ha! Relax for 5 minutes.

Step 4: plastic, put into the toast box, the second fermentation, about 30 minutes.

Step 5: to eight full, the surface coated with egg liquid, put into 180 degrees preheated oven to bake for 20 minutes. If it's 450 grams of toast, it takes 35-40 minutes to bake. Take out and demould immediately after baking.

Materials required:

High flour: 250g

Pumpkin puree: 120g

Fine granulated sugar: 20g

Salt: 3 G

Animal fresh cream: 30g

Milk: 30g

Butter: 20g

Yeast: 4 g

Note: the specific amount of milk should be determined according to the water content of pumpkin paste.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet