Pumpkin bean toast

1

Pumpkin to fertilize, take 135 grams。

2

Get ice water in advance。

3

All materials other than butter and bean bean are placed in the bread drums and the “and face” procedure is selected for an adjustment of 15 minutes。

4

At the end of the procedure, the softened butter was inserted and the “and face” procedure was selected, adjusted for 15 minutes。

5

It is sufficient to check the facial state to pull out thin and flexible film。

6

Take the dough out, round it up and put it in the box, flatten it。

7

The first fermentation in the fermentation box takes 60 minutes at a temperature of 29 degrees and a humidity of 75 per cent。

8

Take out the noodles and roll the circle for a little exhaust and cover the film for 10 minutes。

9

put the noodles in the square, about 38x24cm。

10

Turn the face over and sort the shape with honey beans in three quarters。

11

From top to bottom, keep your mouth shut and keep it shut。

12

Turn the roll over and close the mouth to the top and to the middle (e.g. graphic operation)。

13

Clock down, put in 450 grams。

14

A sharp knife cuts deep in the middle of bread。

15

Second fermentation in the fermentation box at 33 degrees and 85 per cent humidity, which is twice the size of the fermentation and takes 50 minutes。

16

Put it on the bottom of the preheated oven。

17

Fire 165 degrees up and down, 35 minutes baked and 20 minutes covered with tin paper。

18

Once the roast is finished, it's taken out and the heat is blown。

19

Pour out the toast and put it on the hanger。

1. The use of ice water in the summer paste helps to reduce surface temperature. During the summer, the face was rubbed with a bakery, which was carried out in the air-conditioning room and the lid was opened to help spread heat. 3. The timing of the face rubbing shall be adjusted in accordance with the functions of the bakery and shall not be a fixed value, but shall be based on the condition of the dough. 4. The time of fermentation of the noodles is for reference purposes only and is eventually adjusted for the fermentation of the noodles. 5. The bakery time, temperature and location are not fixed values and are adjusted to their own molds, oven functions and baking habits; toast is generally placed in the lower or lower of the oven, but the oven used in the text has a bottom baking function. The cut can be repeated before the baking after two rounds, and the burst may be better. 7. The action to be taken with the tin paper should be judged in the light of the actual colour. 8. The variety of pumpkin species varies in terms of sweetness and water, and the amount of ice water is added in order to determine the increase or decrease in the condition of the noodle; the pumpkin used in this paper is the traditional old cucumber, colour depth, high sweetness and 20 grams of white sugar。