Pumpkin's crown toast
By VicentaLakin
Some have stressed that food must be made according to the proper course of work, food, formula, and I think it is for the right reason. Many of the crown toasts are sugary, oily and eggy. In this section, the crown toasts are based on plain toast formulations, modeled beauty, organized lace, loose and soft, and are very popular with their families. This formulation is for two 450 grams of toast。
Recipe Recommendations
- high-gluten flour
- cooked pumpkin puree 270 grams
- eggs of 2
- white sugar 50 grams
- yeast 6 grams
- salt 5 grams
- corn oil 50 grams
- salad dressing appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Pumpkin's crown toast
1
All material other than yeast, salt and corn oil from the main material is mixed into dry powdered powder, covered by a warm membrane room for more than 30 minutes or placed in a freezer bubble face (silent) for one night。
2
After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After removing the noodles, they are added to the yeast, then they dissolve without particles, then they are added to the salt, then they are melted to the salt, and finally they are added to the corn oil, and then they reach the state of full expansion, at which point the surface of the face is smooth and can draw thin, unbreakable film (membranes)。
3
No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。
4
Take a small group of noodles and use a cane from the middle to grow the squares up and down, respectively。
5
Turn between them, long。
6
Thrust the base of the face and roll from top to bottom. Each time it folds and rolls up, the smooth face is directed outward。
7
In turn, complete the rest of the small noodles, in three groups, in the same direction as the rolls and into the toast box。
8
Fermentation to full 9 (fermentation without time) and surface omelette (or honey water, milk)。
9
Scissors rub the water, cut it in the middle of the fermented top (or cut it with sharp blades) and squeeze some salad sauce (or butter) at the cut open。
10
Put it in a pre-heated oven, bottom floor, fire up and down, hot wind cycle, 130 degrees baked for 40 minutes, and covered with tin paper for about 10 minutes to prevent the surface from being too coloured (time required, temperature determined by the home oven). The molds are placed on the grill to prevent oil spills。
11
After roasting, they are removed, demodeled, side-stuffed in cold webs to cool (to avoid a collapse of the back), and when there is some heat, they are sealed in a bag。
12
It's green, it's delicious。Pumpkin's crown 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 to the size of eggs, the water intake of flour and the water content of pumpkins. 4. Float techniques, also known as water legitimation, involve the mixing of all material other than yeast, salt and oil in the main material into a lasagna, which, after a long period of static, allows the flour to absorb water and naturally forms a facial band, which can greatly reduce the amount of time that it takes to remove the film。