100% zero addition ~ ~ ~ low oil and sugar pumpkin toast (hand kneaded)

100% zero addition ~ ~ ~ low oil and sugar pumpkin toast (hand kneaded)

Introduction:

"Bread has been made by hand for nearly two years. Bread flour is generally bought in supermarkets. At first, we used the previous bread flour with too many additives. So I changed to kite brand bread flour. Although this bread flour also has some unknown additives, it has not been used for a long time without the "biaminoformamide" that I particularly care about. A few days ago, Tianguang supermarket found Zhongyu brand bread flour without any additives. There was only "wheat flour and water" in the ingredients list. So I bought a bag to try. 270 grams of bread flour with 100 grams of pumpkin paste, the toast is very soft, rich in wheat flavor, and low in oil and sugar. It is a very healthy staple food bread. Children who always don't like toast and pumpkin eat two slices of chocolate sauce. Formula is to explore their own collocation, because the flour water absorption is different, North and south climate is different, and pumpkin water content is also different, because the amount of water depends on the situation of appropriate increase or decrease

Production steps:

Step 1: steam pumpkin slices.

Step 2: drained water.

Step 3: take 100 grams of steamed pumpkin and press it into mud with a spoon.

Step 4: pour the pumpkin into the bread flour and rub it into granules by hand.

Step 5: add a cracked egg, 3 grams of salt, 13 grams of sugar and 8 grams of milk powder.

Step 6: add 18 grams of vegetable oil.

Step 7: 15 grams of warm water, open 3 grams of yeast, stir evenly into the basin.

Step 8: knead into a dough, not very smooth, as long as the dough is OK. Let stand for 20 minutes. (knead the dough after standing, it's easy to knead the film. It took me ten minutes to get the glove film.)

Step 9: start kneading. Press one end of the dough with the left hand, and rub the dough forward with the right hand using the force of the base of the palm. (the purpose is to make the dough long and to make the muscle channel)

Step 10: rub to a certain length (don't break the dough), and roll the dough back a little.

Step 11: rub it further forward.

Step 12: dial back a little more.

Step 13: roll into a cylinder at the end. (one round ends)

Step 14: move on to the next round. Put the dough upright and rub it forward again. Repeat this step for about ten minutes.

Step 15: finally pull out the glove film.

Step 16: after the dough is twice as large in the first fermentation, exhaust, divide, shape and put it into the toast mold. After the second fermentation, it can be put into the bottom of the oven 180 degrees for 35 minutes.

Step 17: it's soft.

Materials required:

High gluten flour: 270g

Pumpkin puree: 100g

Egg: one

Milk powder: 8g

Salt: 3 G

Sugar: 13g

Vegetable oil: 18g

Water: 15g

Yeast: 3 G

Note: 1, hand knead face first static for a while, and then knead more easily out of tendons. 2. Flour water absorption is different, pumpkin water content is also different, the amount of water to add depends on the situation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet