Pumpkin toast
By VicentaLakin
THE BREAD ADDED TO THE PUMPKIN RAW MATERIALS HAS BEEN MADE IN MANY WAYS, SUCH AS THE MELON BREAD, THE MINI PUMPKIN SNACK, ETC. THE KEY IS THAT THE PUMPKIN TOAST IS FRESH IN THE MORNING AND DOES NOT KEEP SOMEONE FROM WORKING. HOW CAN A COOK DO THAT WITHOUT SMELLING CHICKEN DANCING? IT'S THE FIRST NIGHT OF LIFE, THE FIRST NIGHT OF FERMENTATION, THE SECOND DAY OF FERMENTATION, AND THE SECOND FERMENTATION, AS SHOWN BELOW. IN THIS WAY, THE WORK OF THE COOKS IN THE MORNING HAS GREATLY IMPROVED AND THE MOST EXPENSIVE BREAD IS THE BEST。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin toast
1
Put all the raw materials, such as pumpkin mud, flour, etc., into the bakery, except for butter, for the first surface
2
Once you're alive, put butter on your face again
3
Second scene complete
4
Take out the noodles in the basin, seal the film, and warm the ferment in the night
5
It's been fermented in the morning. It's even over
6
It's all right. The panels have some dry flour
7
We'll split it into three
8
Take a noodle growth film
9
Shade
10
Put it in one by one, with a little bit of edible oil on the inside wall and the side of the face
11
It's a crucial step to put the toast embryos in a properly sized steam pan, with a lid on it, with a second fermentation, with the water in the pot heating up two or three minutes in advance
12
It's basically less than 20 minutes
13
Surface omelette, 200 degrees preheat for two minutes
14
Turned to 165 degrees, up and down, hot wind, about 20-25 minutes
15
Strip
16
The bread's a little cold
17
The salad and coffee milk were also prepared during the bakery。
18
It's the best way to get a hand to eat
19
From getting up to eating a nice, warm toast, an hour and a half。Pumpkin toast Make Tips
The whole fermentation must take into account the season, the temperature. I did it in Beijing in mid-April, and the room temperature was right. If it gets hotter, it'll have to be adjusted。