Potato pumpkin toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 350g
- pumpkin puree 250g
- yeast 5g
- milk 60g
- white sugar 40g
- olive oil 40g
- salt 4g
- egg liquid 60g
- sweetening
- roast
- several hours
- senior
Steps for Potato pumpkin toast
1
Pumpkin's skin is fertilized, and it's made of fine pumpkin mud in the kitchen。
2
High-strength flour mixed with yeasts, with pumpkin mud and smooth Chinese fermentation for 17 hours in the freezer。
3
The fermented Chinese noodles are three times larger。
4
The red potatoes are evaporated with appropriate sugar pressure into mud。
5
The main lasagna material and the torn pieces of Chinese pasta were put in the balls of the bakery。
6
Starts a two-faced program that pulls out a thin, tenuous membrane。
7
Split up into two noodles。
8
Pumping a square face (soft face, hand pressure)。
9
Put red mashed potatoes on the top half of the face。
10
Cover the lower half and press the edge。
11
The coated face is slightly larger and evenly cut into eight long strips。
12
The long strips that are cut are sprouted into plumes, and the cuddles are squeezed around the joint。
13
I'm going to put a piece of bread in a toaster。
14
Put it in the oven for a second fermentation with a bowl of hot water next to it。
15
The eight or nine points of the toast model are full, the top of the fermented bread is smoothed with egg fluid, and the seed of the guacamole is decorated。
16
Put it in a preheated oven, mid-floor, 175°C on fire, about 40 minutes。
17
When coloured, tin paper is added in a timely manner to prevent over-colored, and when released, it is removed and stored in a cooling net。