Pumpkin Hokkaido toast

Pumpkin Hokkaido toast

Introduction:

"I always wanted to make Chinese Hokkaido toast, but I didn't make it. I just did the pumpkin theme. I also made an innovation, using pumpkin mud as milk and making pumpkin Hokkaido toast. The main dough with medium dough is very soft after kneading. Originally, I wanted to take a picture of the internal structure after baking, so I decided to give it to an aunt, so I had to give it up. When I took the photo, the smell of bread didn't come. I almost couldn't hold it. Finally, I couldn't bear it! "

Production steps:

Materials required:

Pumpkin puree: 100g

GAOJIN powder: 300g

Fine granulated sugar: 9g

Instant yeast: 2G

Animal fresh cream: 84g

Protein: 21g

Butter: 6g

Fine granulated sugar: 45g

Salt: 3 G

Milk powder: 18g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet