Pumpkin red bean toast
By VicentaLakin
This toast is a regular one of my family's best tastes, and it's more nutritious with pumpkins。
Recipe Recommendations
- pumpkin puree 50g
- high powder 280G
- butter 30g
- salt 3g
- white sugar 20g
- milk powder 10g
- honey red bean appropriate amount
- water yeast 6G
- egg liquid appropriate amount
- almond slices appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin red bean toast
1
Pumpkin goes to the skin, slices on the pot
2
Steamed pumpkins made mud
3
Put all the materials in the bakery, except butter
4
Put it in pumpkin mud
5
Bread machine start and face program until the face and until it pulls out the sprain
6
It ferments twice as much in warmth
7
On average, we split into three. Ping, put on the honey beans
8
Four sides like this, wrap the honey beans inside
9
When all three are ready, roll them up and put them in a toast
10
Two fermentation to eight
11
Put egg fluid on it
12
Spill almonds, 220 degrees in the oven, 40 minutes
13
It's finished. It's soft. It's delicious