Pumpkin cheese toast
By VicentaLakin
Almost all of my pasta has pumpkin elements during this period, because it's too much to eat. Look, we don't make noodles today, we make little toast out of pumpkin mud, and we put some cream cheese in it, and we eat a lot of food for breakfast。
Recipe Recommendations
- bread flour 360 grams
- eggs 50 grams
- pumpkin puree 210 grams
- Original cream cheese 70 grams
- Garlic cream cheese 75 grams
- sugar-tolerant dry yeast 4 grams
- milk powder 20 grams
- white sugar 30 grams
- salt 4 grams
- butter 30 grams
- Brush the surface with grease solution 10 grams
Steps for Pumpkin cheese toast
1
The main mix is: bread powder, sugar-resistant dry yeast, milk powder, eggs, pumpkin mud, sugar, salt; butter is forgotten。
2
With the exception of butter, where all the material is in the scavenger drums, flour has a different water intake rate and the thinness of pumpkin mud, so pumpkin mud can be added on a case-by-case basis; the daily bread powder I use is better than the normal bread powder, and the pumpkin mud is free of water, and ultimately I use 210 grams of pumpkin mud in 360 grams of bread flour and 50 grams of egg fluid; this amount is adjusted to take into account the actual conditions of the flour and pumpkin mud used。
3
The material is convoluted at a low speed, then adjusted to the concussion, so that the thick film can be formed。
4
Join the butter clots and stir it down so that it can be fully integrated into the pasta。
5
And then turn the high-speed stirs, and the face is so soft and delicate that it can support this transparent and flexible thin film; large amounts of fibre in pumpkin mud will reduce the convulsion of flour, so it will not reach the perfect membrane state, with a hole in it, and it will only be able to smooth the edge with a slight little serrated tooth。
6
I fermented with a fermentation box, 28, 75, an hour。
7
The pasta was twice as big as the original one, and the finger-stamped flour poked a hole in the top of the flour, failed to collapse and failed, and the fermentation worked。
8
Put the noodles on the board and beat the vents gently, weighing them into two equals, rounding them up, covering them up, and relaxing them for about 15 minutes。
9
The time of the loose noodles, the cream cheese for the heart; the left is original and the right is garlic。
10
The shape of the loose pasta grows a little bit smaller than the length of the toast box, and the length is as good as it is, and if you want to have a lot of rolls, the face is smooth down, and then the surface is smooth。
11
The cream cheese is evenly painted on the surface of the skin and is white。
12
Scroll from bottom up and seal it down。
13
The other one is made of the same size, the garlic cheese is evenly painted on it, and white is left around it, and rolls from top to bottom。
14
Rolled toast rolls in 300 grams of toast box。
15
The oven is fermented twice, with a bowl of hot water set at 35-38 degrees; I use the fermentation box, which is 35 degrees at 80 degrees wet; the oven starts preheating 180,200 degrees when the hair reaches 8 minutes full, and I have some full fermentation, resulting in some large gas holes in the finished product。
16
It is sent to the lower and middle of the preheated oven, with a fire of 180,200 degrees up and down, 25 minutes, with tin paper when colour is satisfactory on the surface。
17
When the furnace is out, the butter, prepared in advance, is painted on the surface while it is hot and can be sliced and sealed。
18
Pumpkin cheese toast, soft and sweetPumpkin cheese toast Make Tips
Pumpkin mud needs to be nuanced, with a large amount of plant fibre, so it leads to a decrease in flour ' s cramps, with the face coming out of a transparent and flexible sheet of film; 2. A preheated oven can be preheated at the end of an eight-minute period, so that the roasted toast tissue is thin; and it is obvious that my toast gas hole is too full, 300 grams of toast boxes, which should be baked only slightly above the box, but it is clearly too much, indicating that the second wave has taken too long, and that the temperature and timing of the roasting is no longer to be expected; 3。