Pumpkin full of wheat toast
By VicentaLakin
Recipe Recommendations
- whole wheat flour 300g
- eggs
- milk 100g
- water 20g
- butter 20g
- fresh yeast 12g
- pumpkin puree 120g
- salt 5g
Steps for Pumpkin full of wheat toast
1
All materials other than butter, yeasts, salt are mixed, put in a lasagna and smooth to the face of the face, covered with fresh membranes, put in a cold grey in the fridge, ice for half an hour and then removed, followed by yeasts (which can be removed in winter without the need for the freezer) and rubbed with salt and butter。
2
Add butter to cut the noodles into small pieces, so they can be better balanced with butter。
3
Just so much as to pull out the film。
4
The circle covers the fermentation of the lid and is twice the size of the fermentation, i.e., a hole in the finger that does not bounce back or back。
5
Split the noodles into three groups for 10 minutes。
6
Growing strips with a crutches。
7
Keep loose for 10 minutes。
8
Once again, long rolls。
9
Put it in the toast box and ferment it in warm and wet。
10
Fermentation to full 9 and oven 160 degrees preheat 35 minutes。
11
All the pumpkin toast is finished。
12
You can eat or make sandwiches。Pumpkin full of wheat toast Make Tips
Half an hour of refrigerators are designed to cool the noodles to make it better。