Milky pumpkin toast
By VicentaLakin
A soft, fragrance-spread pumpkin pie, which belongs to the autumn bread. Not only is there a pumpkin trap, but there is a pumpkin in the dough, and the color is particularly curable. This ash made a video, but I couldn't wait to share it with you before I could cut it out。
Recipe Recommendations
- pumpkin puree 130g
- milk powder 5g
- sugar 5g
- corn starch 5g
- high-gluten flour 250g
- whole egg liquid 50g
- milk 30g
- salted butter 20g
- salt 2.5G
- yeast 2.5G
- pumpkin seeds a little
- sweet fragrance
- roast
- half an hour
- senior
Steps for Milky pumpkin toast
1
Prepare the required materials. The pumpkin mud used here is to cut the old pumpkin into a piece of skin, and when it's evaporated, it can be crushed into mud with a spoon, without a mixer。
2
Pumpkin mud 130, milk 5, sugar 5 and corn starch 5 in the pot。
3
Combination, drying, cooling back up。
4
250 grams of condensed flour, 35 grams of fine sugar, 2.5 grams of salt, 10 grams of milk powder, 2.5 grams of yeast, 135 grams of pumpkin mud, 50 grams of whole egg fluid and 30 grams of milk are placed in a cook ' s machine or a baker。
5
Scratched to the face of the face, which stretches thinly, and then pulls out thicker film。
6
Add 20 grams of soft butter to continue rubbing。
7
To full expansion。
8
To check the facial state, thin and resilient film can be pulled out. In the middle of the rub, care is taken to check the surface temperature, which should not exceed 26 degrees。
9
The rounding of the noodles is placed in the container and the base fermentation is carried out in warmth。
10
It was sent 2.5 times the size of the group, and a hole was stamped on the panel with a finger-tiped flour, and the fermentation was completed without convulsion。
11
Take off the yeast。
12
It grows about 35 centimetres and is about 18 centimetres wide in rectangular thin pieces。
13
In the first half of the face, the pumpkins are evenly covered。
14
Cover the lower half and press the edge。
15
The coated face is slightly larger with a cane。
16
A flat cut to eight long bars。
17
The long strips that are cut are sprouted into plumes, and the cuddles are squeezed around the joint。
18
In turn, the made bread embryos are placed in the toast module。
19
Put it in warm and wet and fermented twice to the full nine points of Tusk. The top of the fermented bread (with a temperature of 35 degrees and 78 per cent optimal) is smoothed with egg fluid and the seed of the evacuator is decorated。
20
Put it in a pre-heated oven, lower floor, 180°C for about 40 minutes. When coloured in the middle of the journey, tin paper is added in a timely manner to prevent over-colouring and can be removed from the oven and stored in a seal on the drying web。