Pumpkin Hokkaido toast
By MinaPollich
I have always wanted to make Chinese-grown Hokkaido toast, but I haven't sold it. I just happened to do a special topic on pumpkin, and I also came up with an innovation. I used pumpkin puree as milk to make pumpkin Hokkaido toast. The main dough with middle-sized dough was very soft after kneading. I originally wanted to pat the internal tissue after baking, but I decided to give it to an aunt, so I had to give it up. When taking pictures, the faint aroma of the bread came over, and I almost couldn't control it, but in the end I endured it!
Recipe Recommendations
- pumpkin puree 100 grams
- high-gluten flour 300 grams
- instant yeast 2 grams
- protein 21 grams
- butter 6 grams
- fine sugar 45 grams
- salt 3 grams
- milk powder 18 grams
- sweetening
- roast
- a day
- ordinary
Steps for Pumpkin Hokkaido toast
1
Put the A ingredient in the bread machine and stir until the dough is slightly smooth (about 20 minutes).
2
The medium dough is fermented to 2-2.5 times the size. (Fermentation under cold storage for about 18 hours)
3
Tear the prepared Chinese dough into small pieces, mix with Material B and stir until it has Q properties.
4
Add the butter of Material C and continue kneading until smooth and thin, and continue to ferment for about 10 minutes.
5
Divide into 3 equal parts, roll and relax for 15 minutes.
6
First rolling: Take a relaxed dough, roll it out from the middle top to bottom into an oval shape, turn it over, and gently roll it up from top to bottom for 1.5 to 2 turns. Relax for 10 minutes.
7
Second rolling: Roll it into a long strip and gently roll it up from top to bottom for 2.5 turns, no more than 3 turns.
8
Place it in the toast mold.
9
Fermentation twice until 8 minutes full of egg liquid.
10
Put in preheated oven. Lower the layer at 180 degrees for 35 minutes, and cover with tinfoil in time after coloring.