Pumpkin toast from a swirl-lace
By VicentaLakin
It's for two toasts, and friends who want one remember to reduce it
Recipe Recommendations
- cooked pumpkin puree 300g
- Toast flour 500G
- whole egg liquid 100g
- milk powder 40g
- white sugar 70g
- salt 5g
- yeast 6G
- butter 50g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Pumpkin toast from a swirl-lace
1
pumpkin, not less than 500g in weight, removes seeds and washes them。
2
Slice thin, so we save steam time。
3
The boiler's evaporated, and I've been evaporated for six minutes. It cools up to or around 30° to make mud (no need to be too broken, some fibres and small particles feel better)。
4
All the primary supplements are on the map, salt and sugar together, flour and milk powder together。
5
Post-oil cover expansion phase。
6
It's fermented twice as big。
7
Take the fermented pasta and split it into a flat six-faced, smooth。
8
We'll cover it up or rub it for 15 minutes。
9
Take a little noodle to the tongue。
10
From the beginning of the roll, it has to be tight and put into the earth。
11
Scroll the other noodles and place them in the mag。
12
Cover it up and keep it warm and wet for a second fermentation。
13
I used the oven's own fermentation function, the fermentation tools and methods, and the fermentation time varied。
14
fermentation up to around 8 minutes, allowing preheat ovens to fire 160°, and mid-level roasting 35-40 minutes。
15
Time's up, take out the soil moor immediately。
16
It's cool when it's off (no wind blowing, otherwise the skin will dry)。
17
(c) Sealed in bags as cold as the hand temperature。
18
Slice while eating。
19
Last night, a cake roll was made, and the morning breakfast was good, and it was good。Pumpkin toast from a swirl-lace Make Tips
Pumpkin evaporation methods and containers vary the amount of water contained in Pumpkin mud, which can be adjusted appropriately。