Pumpkin coconut toast
By VicentaLakin
This section uses pure pumpkin mud to rub its face, and is involved in salty yolk salad sauce and odoury coconuts, coloured yellow, soft and sweet, leather and lasagna, which are nutritiously delicious. The formulation is the amount of two 450 grams of toast molds。
Recipe Recommendations
- high-gluten flour
- cooked pumpkin puree 280 grams
- yeast 6 grams
- white sugar 50 grams
- eggs of 2
- corn oil 50 grams
- salt 4 grams
- coconut 80 grams
- egg yolk salad dressing appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin coconut toast
1
All materials in the main material, except yeast, salt and corn oil, are mixed into dry powdered powder, and cover the film is placed in the freezer bubble face for one night (or more than 30 minutes)。
2
After a night-long freeze-up, the noodles are naturally sprouted, and the next day they are removed from the refrigerator, and a slightly thick, very resilient membrane can be pulled directly by hand. First the yeast, then the yeast melts without particles, then the salt, then the salt melts, then the corn oil, and then the whole extended state (striped the glove sheet)。
3
No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。
4
A small noodle is taken and organized into a long elliptical shape, which is approximately 40 cm long up and down from the middle, with a layer of salad sauce and a layer of coconut。
5
The base of the face is thin, starting from top to bottom and completing the rest in turn。
6
Take a roll and do a second roll. It flattens its face, gently pulls it long and lengths about 50 centimetres with a cane。
7
From top to bottom, finish the rest in turn。
8
Toast boxes (three rolls in each) are placed under a lid, fermented to full nines, and an egg fluid is painted on the surface。
9
In the preheated oven, the bottom floor (large mass, high mountain toast, second floor if flat top toast), fire up and down, hot wind cycle, 130 degrees for 40 minutes (time required, temperature determined by home oven) and colour satisfactory tin paper。
10
After roasting, remove the emulsions, disembowel the side buttons on the cool web (to avoid collapse)。
11
When there is some heat left, the bag is sealed and kept。
12
Colory yellow, soft and sweet。
13
Piperlas, delicious。Pumpkin coconut toast Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Pumpkin mud usage is adjusted for flour intake and pumpkin water content. 4. Flour is used to allow flour to fully absorb water and to form cramps, which can be very beneficial for coverings。