Pumpkin toast
By VicentaLakin
Pumpkin mud, Chinese for toast, is a formula that has been used many times, saves time and ease. And this pumpkin toast, in addition to better nutrition, is a much better color for gold。
Recipe Recommendations
- high-gluten flour 350g
- yeast 5g
- pumpkin puree 250g
- butter 40g
- white granulated sugar 60g
- eggs 60g
- milk 60g
- sesame appropriate amount
- egg yolk liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin toast
1
The Chinese materials and the grouping of noodles are covered with film and fermentation in the refrigerator for more than 17 hours。
2
The fermented noodles are 2-3 times bigger。
3
With the exception of butter, the main laminate material was put in the balls of the bakery, and the Chinese were torn into small pieces and placed on top, starting a meta-program。
4
Put in room temperature softened butter and start a side app。
5
It pulls out a thin, tenuous mitt。
6
And the good noodles take out six pieces of the release board。
7
It's made of cattle。
8
Roll up。
9
Put it in the mag and ferment twice。
10
fermented to eight or nine full。
11
Sap a layer of full egg fluid and sesame。
12
Put it in a preheated oven, 170 degrees up and down, lower floor, 40 minutes. When the bread is colored, put tin paper on it. It can be seen that the bakery is very high。
13
The roasted toast is off in time, sideways on the grill。
14
Cream slices, toast is soft, lass works well。