Pumpkin toast
By VicentaLakin
Autumn is my favorite season. It's comfortable and warm, with all kinds of crops, fresh and delicious. Pumpkin is one of my favorite foods, a dollar a pound in the market, and it's cheap. When I was a kid, every fall, I had a pumpkin in my family, and Mom used it to steam, fry, stew, cook all kinds of food, and I couldn't eat it. It could have something to do with Mom's hands. Pumpkin is well nourished, and can be eaten by people with high blood sugar; it contains vitamins, carrots, minerals and so on; it is also rich in sugar, among which can increase human immunity. Pumpkin can also protect the eyesight and contribute to the development of the bones, whether they be children or older persons, and it is more beneficial to eat pumpkins. I make a good piece of pumpkin bread, and it's easy to make, and it's really good to be soft。
Recipe Recommendations
- high-gluten flour 350 grams
- pumpkin puree 150 grams
- eggs one
- light cream 30 grams
- milk powder 10 grams
- salt 3 grams
- yeast powder 3 grams
- sweetening
- roast
- several hours
- simple
Steps for Pumpkin toast
1
Pumpkin is fertilized, the evaporated pumpkin is skinned into a baker, and all the pasta material is added to the baker to remove the muzzle。
2
Put the fermented noodles out in the basin, about an hour, twice the size of the fermented noodles。
3
CLEAN-DRINK THE KITCHEN KT-TOAST MOLDS AND DRY THEM. THE NOODLES ARE SPLIT INTO THREE LITTLE AGENTS, ROUNDING THEM UP。
4
Turns the small rounding agent into a cow tongue with a scepter。
5
Roll up, relax for two minutes, roll up, roll up。
6
Put the rolled noodles into the toast mold and put a lid on it for a second fermentation of about 20-30 minutes。
7
The oven is 200 degrees preheated for five minutes, and the Toast moulds are placed in, and will be baked at 170 degrees for 35 minutes, and the oven will be released。
8
It's a cold slice。
9
The finished product。Pumpkin toast Make Tips
1 Flour is of a different water-sorting nature, and the addition of liquids can be appropriately added to, and cannot be generalized. 2 The fermentation of the noodles must be in place, the flour is easier to rub out the membrane, the face is finely rubbed, the bread is softer, and the addition of pumpkin mud increases the water quality of the bread。