Chinese pumpkin toast
By VicentaLakin
Life is full of bread and bread, and this Chinese pumpkin toast is the product of my experiment. I'm satisfied with the product, the organization, the color, and the three days of toast are still soft. The Chinese are very fond of the Chinese, and the Chinese and the cooler freeze over the night ferment the first day, and the next day they mix, ferment and bake with the main group. Chinese baked bread tissues are more elaborate, softer, and not too old. Source: Chinese: Pumpkin mackerel, 220 g, bread powder, 350 g and yeast, 5 g. Main noodles: 150 g bread, 70-80 g milk, 60 g eggs, 40 g sugar, 5 g salt, 40 g butter。
Recipe Recommendations
- bread flour 350 grams
- pumpkin puree 220 grams
- yeast 5 grams
- salt 5 grams
- sugar 40 grams
- butter 40 grams
- milk
- eggs 60 grams
- sweetening
- roast
- several hours
- senior
Steps for Chinese pumpkin toast
1
Prepare the raw materials。
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2. the chinese raw materials are placed in the koeo801 blender。
3
The mixer is installed, the Chinese are rolled into groups in the second tranche, and the flour is easily splattered。
4
The noodles were fermented for half an hour at the temperature of the membrane room, which ended up in the freezer for more than 17 hours。
5
The noodles fermented to 3-4 times。
6
The milk, eggs, sugar and salt in the main noodles are put in the corner, bread powder is placed in the mixer, the Chinese are torn into small pieces and placed in the mixer。
7
Installation of a mixer, first mixing the Chinese with the main noodle in the second and two minutes in the third。
8
Finally, a four-bed swirl to the extension phase would remove a thicker film。
9
Add softened butter, trimmed it to butter absorbers, and shift four to full-blown, which pulls out a relatively thin film。
10
The noodles take out six。
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Rounds, 15 minutes of laxity。
12
Take out a nice, loose noodle and grow a tongue。
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Both sides to the middle。
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With a crutch to the bottom。
15
Scroll from top to bottom, even rolls, not too tight, and roll the noodles in turn。
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At a distance of 180 degrees and 40 minutes in the first layer of pre-heated ovens, fermentation in the oven, a bowl of hot water to increase humidity and temperature, fermentation in about 40 minutes, full eight minutes, preheated ovens 180 degrees and 10 minutes, pre-heated ovens in the first layer of 180 degrees and 40 minutes, with tin in the middle colour。
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The baked toast is taken out immediately, laid on the grilled web until it's warm enough to be stored in a fresh bag。
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Slice while eating, or rip your hands off, like you like。
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Completed ChartChinese pumpkin toast Make Tips
A little tip: One, this pumpkin toast is a square that I myself have tumbled. The pumpkin contains different amounts of water, and lastly, the milk of the main pasta is better reserved for 10-20 grams of dry wetness. 2. The temperature of the bakery time is based on the home oven。