Pumpkin toast
By VicentaLakin
pumpkin's a very good "vegetable," which i think you have no objection to. pumpkin is more diverse, but nutrition is very good and can be chosen according to their preferences. some are sweeter and sweeter, and pumpkins have a lot of oligarine and amino acids that are good for their health. join the kids and try this one we introduced today, pumpkin butter toast. the bread is so strong and so soft. it's perfect for breakfast and tea as an old child
Recipe Recommendations
- high powder 450g
- pumpkin puree 160g
- light cream 90g
- fine sugar 45G
- salt 5g
- qingshui 60g
- yeast 5g
- eggs 2g
- unsalted butter 30g
- Brush egg liquid a little
- milk fragrance
- roast
- several hours
- ordinary
Steps for Pumpkin toast
1
Pumpkin chooses the species you like, so the water's evaporated while it's hot
2
pumpkin mud with fine sugar, salt, eggs
3
Add light cream, fresh water, high powder and yeast to mix. The size of the eggs and the amount of water in the pumpkin mud are connected to the amount of water
4
Flour formation and expansion into soft butter continues to stir up into the membranes and enter fermentation
5
One fermentation is complete, and the finger is pasted. It's fermentation
6
It's split into equals according to the amount you put down, and it's fully ventilated. Circle
7
Open the noodles into tongues, pull out the bubble next to them and roll up. Cover the film and wake up for 10 minutes
8
When you're awake, you'll be able to roll and roll again
9
Eight to nine cents of a two-shot mold
10
The oven is preheated 180 degrees in advance and is baked in the upper and lower layers of the fire for 40 minutes. It's covered with tin paper when the bread is coloured so it doesn't get heavy
11
It's coming out of the oven
12
If you put it down, you can slice it in a bagPumpkin toast Make Tips
The water content ratio of the pumpkin puree is the same, so pay attention during preparation.