Chinese pumpkin toast
By VicentaLakin
Recipe Recommendations
- pumpkin puree 270G
- high-gluten flour 400g
- yeast 3g
- eggs 100g
- yogurt
- sugar 40g
- butter 40g
- salt 3g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Chinese pumpkin toast
1
Pumpkin goes varnished。
2
Take 270 grams of pumpkin。
3
Crush into mud。
4
Add yeast。
5
Add high-banded flour。
6
12 hours of fermentation in the freezer。
7
fermented Chinese noodles。
8
The main noodle is removed to add to the bread machine all materials, and the Chinese noodle reduction is added to the bread machine to initiate the laminate procedure。
9
At first, the noodles were wet and sticky. Never add flour。
10
It won't get sticky. Keep rubbing for about 20 minutes。
11
Add softened butter to the membrane for half an hour。
12
It's fermented twice as big。
13
On average, the fermented pasta is divided into six pieces, rounded and covered with laxity for 15 minutes。
14
It's nice and loose, and it's a little bit of a twist。
15
From top to bottom。
16
In turn, put out the silk box, two rounds。
17
It's full of 9 points in the toast box, and today it's covered with a shampoo, and it's on the top。
18
The oven is preheated at 180°C and baked for 40 minutes, so that the oven is ready to blow the heat and the oven is dry。
19
Slice in a fresh bag。
20
Take a look, especially soft。