Pumpkin almond toast
By VicentaLakin
Fortunately for the trial of the East Liquor Scavenger, thanks again to the food industry and the East Ribbon Group, which had been used several times and had not been used to the operating procedures at first, and had been used slowly and slowly, without the oven, to make beautiful toast
Recipe Recommendations
- high-gluten flour 260 grams
- pumpkin 100 grams
- milk 120 grams
- Pumpkin milk soup 110 grams
- almond slices appropriate amount
- egg liquid 30 grams
- butter 25 grams
- sugar 30 grams
- salt 2 grams
- dry yeast 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin almond toast
1
Pumpkin slices with appropriate water cover protection film in the microwave for five minutes
2
When you're out, you pour it into the mixer and you turn it into pumpkin milk. Soup
3
Put the soup in the toaster and add egg fluid
4
Add sugar and salt to the diagonal
5
And pour it into the chute and put the dry yeast on it
6
Commencing the bakery and face program with soft butter in 10 minutes
7
Once again, the face-to-face program, mix it up for 20 minutes until it pulls out the smooth and flexible film
8
Put it in the van for an hour
9
It's twice as big as it used to be
10
The pasta's in three. Ten minutes loose
11
Take an elliptical form, fold from both sides to the middle, then do it
12
And then the noodles grow into bars and roll up
13
It ferments in the middle of the toaster for an hour
14
When the dough ferments twice as big, brush the egg fluid, and measure the almonds. Snippets
15
Commencing the baker's baking process, dark, 45 minutes, ready for cooling