Double toast
By VicentaLakin
I bought a big pumpkin in the New Year's, except for a part of the reunion. These days, it is mixed with soybeans to make rice paste, mixed with rice, and steamed to make pasta. Today, a double-coloured toast was made out of partially evaporated pumpkin mud. Both color and taste are different from ordinary toast and healthier。
Recipe Recommendations
- high-gluten flour 150g
- pumpkin puree 50g
- Polish yeast 100g
- milk 60g
- dry yeast 3g
- sugar 20g
- coconut oil 25g
- sweetening
- roast
- several hours
- ordinary
Steps for Double toast
1
First, 100 grams of condensed flour, 2 grams of dry yeast, 50 grams of mackerel, hand and pasta, and then 10 grams of coconut oil to continue and face until it can be pulled out of the hand membrane, so as to keep the film room warm。2
Hand and pumpkin noodles are accompanied by cooks and white noodles. In addition to coconut oil, the mixing of other materials into a noodle is followed by the insertion of coconut oil, which is capable of pulling out the membrane and covering the fresh membrane chamber with a stroke。3
White noodles and pumpkins have been fermented twice as big after an hour。4
The two noodles were formed in a square stylish form with a stubble cane, after pressurized exhaust。5
Put pumpkin noodles on white ones。6
And then they roll up and down。7
Put the rolled face in the toast mold and put it in the oven to open the fermentation function for two rounds。8
A 180-degree pre-heat oven will be ready for delivery in 35 minutes when the face curls up to eight minutes。9
The luminous toast can be eaten after natural cooling to heat. Cut it open. Nice double toast