Cranberry pumpkin toast
By VicentaLakin
The rest of the pumpkin mud is just used to make toast, with a few cranberry, sour and sweet saloons。
Recipe Recommendations
- high-gluten flour 300 grams
- sugar 30 grams
- salt 1 gram
- yeast 3 grams
- pumpkin puree 135 grams
- whole egg 50 grams
- milk 30 grams
- butter 25 grams
- the cranberry appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry pumpkin toast
1
Get ready to dry pumpkin mud。
2
Put liquid, yeast pumpkin mud, milk sugar eggs in the mixer。
3
The flour and salt were then added, and the cook's second stage was launched for 10 minutes。
4
Ten minutes later, it was put into room temperature softened butter and again started rubbing for 10 minutes。
5
The fermentation base is 2.5 times larger。
6
Prepare the proper cranberry。
7
Take out base fermented noodles and flatten the exhaust。
8
It's divided into three equals, with 10 minutes of awakening. (I double the weight, so I get six.)。
9
Take a dose of a cow tongue。
10
Plug in proper cranberry。
11
To the end。
12
Put all the good faces in 450 grams of toast molds。
13
Cover the toast, enter the oven and start the fermentation program, with wet temperature, for a second fermentation to 50 minutes. fermentation is accompanied by a glass of warm water at the base of the mold
14
The oven will be preheated 180 degrees in advance, will be delivered with two good noodles and will be ready for release with an upper and lower fire of 180 degrees for 35 minutes。
15
The finished product comes out of the oven — demoxified to micro-temperature slices。Cranberry pumpkin toast Make Tips
The temperature of the oven is based on the temper of the individual oven。