Pumpkin cranberry toast
Ingredients: salt,milk,butter,milk powder,the cranberry,pumpkin,egg yolk,white sugar,yeast,high powder
Recipe Recommendations
- pumpkin 70 grams
- high powder 115 grams
- milk powder 6 grams
- egg yolk one
- white sugar 25 grams
- salt 1 grams
- butter 25 grams
- the cranberry 50 grams
- milk 25 grams
- yeast 1.5 grams
Steps for Pumpkin cranberry toast
1
Peel and remove the flesh of the pumpkin, cut into small pieces, and steam it in the pan.
2
Place the steamed pumpkin into a sieve and use a spoon to press into pumpkin puree.3
Knead the ingredients except the butter into a ball until the film can be barely pulled out.4
After the oil method, add butter and continue kneading until the expansion stage.5
Add the cranberries and continue to knead until smooth.6
The kneaded dough is fermented to twice the size.
7
Divide the fermented dough into three equal portions and leave for 15 minutes.
8
Roll out the dough after waking up.
9
Scroll from top to bottom.
10
Send it to eight points again.
11
Brush egg whites, preheat to 180 degrees, and bake for 40 minutes, color in the middle and cover with tin foil. The pumpkin is very healthy and nutritious. The roasted noodle bar also has a faint pumpkin aroma. In addition, the cranberries inside are sour and sweet, making it extremely delicious.Pumpkin cranberry toast Make Tips
1. Pumpkins have a high water content, so be sure to strictly control the amount of water and milk.
2. I used a small mold for this toast; if using a 450g one, determine the quantity of each ingredient according to the ratio.
3. The pumpkin's natural color is quite deep, so I only used egg whites to brush the surface.
4. I covered it with foil a bit late, so the surface is slightly dark, but fortunately it doesn't affect the taste.