Pumpkin with piston toast
By VicentaLakin
i love to bake, and in a baked world i love to make bread, making bread is more time-consuming, but it's always a great satisfaction and a great surprise, and the recipes of pumpkin toast are shared for the first time, sharing pumpkin coconut bread, which is very good, and not so much trying to use pumpkin bread, making me feel that the bread added to the pumpkin will be very soft, with pumpkin fragrance, colored gold, very beautiful, and fresh pumpkin mud instead of market powder, tastes better and healthier, and that the recipe i share today is a large piece of pumpkin, including heart-cracked pumpkin pies, which you feel worth all the effort at the moment when you eat your mouth. as i have stressed on the platform on several occasions, every piece of bread that can be made successfully is crucial, including whether the face is in place, whether the fermentation is in place, the temperature of the bakery and the timing, and whether the preservation methods are appropriate. these are to try and practice continuously, to find experience, and to make the bread, which i recommend with a cook's machine, which is perfect, which is essential, which is not to be refuted here, and of course we can rub our faces in other ways, as long as you feel satisfied with the product。
Recipe Recommendations
- high-gluten flour 250g
- milk powder 10g
- fine sugar 30g
- salt 3g
- high-sugar tolerant yeast powder 3 grams
- egg liquid 35 grams
- milk 65 grams
- pumpkin puree 90 grams
- light cream 15g
Steps for Pumpkin with piston toast
1
Pumpkin mud needs to be prepared in advance, the pumpkin is washed out of skin, the pot is evaporated, some juice is evaporated in the plate, and the rest of the pumpkin is not burned in a bag, so it can be pressured into mud。
2
Pumpkin mud, sweet sugar, light cream in the formula, little fire goes up and down, drys, like soy sauce, and fills up the bowl。
3
And then we'll rub the dry materials in the formula, high-banded flour, milk powder, fine sugar, salt, sugar-resistant yeast powder into the pan of the cook ' s machine, and mix it evenly. Wet material, pumpkin mud, milk, egg fluids, and a cook machine rubbing the face at a slow pace and then shattering the dough at a high speed。
4
Scratching to the point where it pulls out a large sheet of film, but the film is rough, and if a hole is pierced with a finger, the edge of the hole is in the form of a sawn tooth, which is an eight-packed state, adding pre-soft butter and continuing to rub its face。
5
Finally, it rubbed into a ten-to-ten state that would pull out a lot of thin tremors。
6
Scraped pasta rounded and surface covered the first fermentation at the temperature of the membrane chamber. The fermentation is 2.5 times larger, the flour is poked with a finger on the surface of the flour, the face is not collapsed and the hole is not condensed。
7
Separators are removed from light-pressure exhausts, divided into an average of four units, each of which is rolled round, with a surface covered with a membrane laxity of 15 minutes (the operation is to cover the membrane, avoid loss of moisture, and dry skin)。
8
Take a noodle, split on average into four slabs and take one flatly painted on the surface。
9
From the top to the bottom, all the ends and closings will be squeezed and the four pieces will be rolled. 250 grams of one toast box, put in the noodles, can make two, and if it's 450 gram toast box, the formula can make one。
10
The second fermentation takes place, the oven (Berret 5400) turns on the fermentation function, selects a temperature of 35 degrees, and the inner aqueous discs for a second fermentation。
11
fermented to full 8-9. Surface sifting of powdered milk。
12
The oven (Berce 5400) is pre-heated with 170 degrees of fire, 220 degrees of fire, 30 minutes of drying in the lower middle, and can be coated with tin paper after the colour is satisfactory on the surface。
13
When the roasted toast comes out of the oven, it falls a few times, shakes the heat, avoids retrenchment, and then hangs on the net。
14
Cutting, sealing, keeping, freezing, soft, delicious。