Pumpkin toast
By VicentaLakin
Autumn colours, so it's colored with pumpkin mud, and the baked products look attractive, and the water from the pumpkins makes it very soft. With a cook's cutter, it's a great cut-off
Recipe Recommendations
- high-gluten flour 250g
- pumpkin puree 130g
- sugar 20g
- salt 2g
- yeast 3g
- milk powder 10g
- milk 25g
- egg liquid 50g
- corn oil 20g
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin toast
1
Pumpkin slices and a little water into the microwave for about five minutes until it's ripe for mud. Internal
2
Pumpkin slices and a little water into the microwave for about five minutes until it's ripe for mud. Internal
3
It'll be about 30 minutes before it's complete
4
It'll be about 30 minutes before it's complete
5
More than twice the fermentation
6
More than twice the fermentation
7
It was divided into three loose moments
8
It was divided into three loose moments
9
And then when the tongue rolls, it rolls
10
And then when the tongue rolls, it rolls
11
Put it in the toast box, warm, wet environment re-fermented
12
Put it in the toast box, warm, wet environment re-fermented
13
fermented again to eight points full of milk and roasted in the ovenPumpkin toast Make Tips
Note: The water absorption of pumpkin puree may vary, so please adjust the amount of water accordingly. Generally, dough with higher hydration is easier to develop a gluten film. If the proofed dough is sticky, you can use a little flour to prevent sticking.