Pumpkin All-Mac mini toast

Recipe Recommendations

• high-gluten flour 200g
• whole wheat flour 50g
• dry yeast 3g
• pumpkin puree 125g
• water 45G
• white granulated sugar 30g
• salt 2g
• butter 25g

• sweetening
• baking
• several hours
• ordinary

Steps for Pumpkin All-Mac mini toast

1

Except for butter, all other materials of salt are rolled up and then covered with butter and salt

2

Put the covered noodles in the bag, tighten the mouth, freeze the fridge for 10-12 hours

3

After freezing the base fermentation, take out the noodle and warm up for an hour

4

we split the dough into 58 g's, and we roll for 15 minutes

5

The little noodles are elliptical, curled up, rolled up, put in the molds, if not sticky, need butter on the inner walls of the molds

6

Re-fermentation

7

It's 20 minutes to boil in the middle of a preheat 180-degree oven, when it's filled with tin paper, cold to hot and sealed, and can be frozen and returned when it's ready. Wen

Pumpkin All-Mac mini toast Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes
• quick meal recipes