Pumpkin bean paste toast

Pumpkin bean paste toast

Introduction:

Production steps:

Step 1: peel and dice the pumpkin into small pieces and steam them in a steamer. .

Step 2: mash the pumpkin with a spoon.

Step 3: put other ingredients except butter into the bread barrel and start the flour mixing process for 20 minutes.

Step 4: add butter and continue stirring for 40 minutes.

Step 5: the dough can be pulled out of the film, and the bread can be made at the expansion stage

Step 6: ferment the dough to 2-2.5 times the size.

Step 7: split, round, exhaust air, relax for 10 minutes

Step 8: make the dough square.

Step 9: add proper amount of bean paste.

Step 10: circle the dough into a tube from top to bottom.

Step 11: ferment to twice the size in a warm place and brush with egg liquid.

Step 12: put it into the oven that has been preheated for 5 minutes at 190 degrees, bake for about 35 minutes, and get out of the oven.

Materials required:

High gluten flour: 280g

Pumpkin: 70g

Bean paste: 150g

Yeast: 5g

Butter: 20g

Sugar: 30g

Milk: 130ml

Salt: 3 G

Note: the dough must be kneaded out of the film and then fermented. The secondary fermentation must be in place, otherwise the quality and taste of bread will be affected.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: sweet