Pumpkin brick toast
By VicentaLakin
In October, the harvest season, the pumpkins are very representative. They like to eat pumpkins, toasts made of pumpkins, and they are healthy and delicious。
Recipe Recommendations
- pumpkin puree 110 grams
- high-gluten flour 250 grams
- milk powder 10 grams
- white sugar 40 grams
- salt 2 grams
- olive oil 20 grams
- yeast powder 3 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin brick toast
1
Pumpkin is evaporated and various materials are called resupply。
2
Pumpkin mud and salt, sugar, milk powder。
3
Add high-banded flour and finally yeast。
4
You'll be able to put olive oil in a group, and you'll be able to remove a film。
5
It fermented in the basin for about two hours, and I was usually frozen for longer。
6
Spread the noodles in three。
7
The growth。
8
Roll it up, repeat it three times. That would make toast level。
9
Put it in the toast box for a second fermentation。
10
Fire on the oven is 170 degrees and 40 minutes。
11
Keep it cool, keep it sealed, eat it as soon as possible。Pumpkin brick toast Make Tips
One, depending on the temperature of my oven, I've tested my new oven several times to find the most suitable temperature. 2. Refrigerated fermentation can be made at night with good noodles, put in a freezer and made the next morning, saving time. 3 The North-South climate is different, and flour is not the same as water-sorting and can be adjusted slightly。