Pumpkin dry toast
By VicentaLakin
Pumpkin raisin toast, which is made of cold, one-time fermentation, saves time, sour, sour, soft, delicious. This formulation is for two 450 grams of toast。
Recipe Recommendations
- high-gluten flour 580 grams
- cooked pumpkin puree
- eggs of 2
- white sugar 60 grams
- milk powder 30 grams
- yeast 6 grams
- salt 4 grams
- butter 40 grams
- raisins 100 grams
- salad dressing 20 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin dry toast
1
All materials other than yeasts, salt and butter from the main material are mixed to dry powder, sealed and placed in a freezer (lawful water, bubble face) for one night or room temperature for more than 30 minutes。
2
After a long period of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After the noodle is removed, the yeast is added, and the yeast is dissolved without particles (if the noodle is rigid, the yeast can be dissolved with a few drops of water, with as little water as possible, and can be squeezed with hands). The fermentation is sufficient, when the yeast is in a dense paste and then rinsed into the noodles, which are then added to the salt, then melted to the salt, and finally added to the butter, then to the state of full expansion, at which point the face of the face is smooth, and the thin, unbreakable membrane can be pulled out。
3
No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。
4
Take a little pasta and grow an elliptical, roll up。
5
Longer, with a salad sauce and a raisin。
6
Rolling up, pressing down, closing down. Every time it rolls, the smooth side goes out。
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。
9
Put it in a pre-heated oven, at the bottom, up and down the fire, with 130 degrees baked for 35 minutes and about six minutes baked with tin paper to prevent the surface from being too coloured (time, temperature according to the oven)。
10
Once cooked, they are removed, disemboweled, and side-stuffed on the net racks with a bit of cooling (to avoid a collapse)。
11
When there is some heat left, the bag is sealed and kept。Pumpkin dry 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 use is adjusted to the water intake of flour and the water content of pumpkins. 4. The application of the water legitimation (buff-face method) by rubbing all materials other than yeast, salt and oil in the main material into a lasagna, after a long period of static laxity, allowing flour to absorb water and naturally form a face band, can significantly reduce the time required to remove the film。