Pumpkin toast

Recipe Recommendations

• high-gluten flour 300 grams
• pumpkin puree 130 grams
• dry yeast 3 grams
• fine sugar 25 grams
• salt 3 grams
• milk 30 grams
• light cream 70 grams
• butter 15 grams
• pumpkin seeds 60 grams
• whole egg liquid appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Pumpkin toast

1

Weigh the high-gluten flour, pumpkin puree (steamed, peeled and sifted), dry yeast, fine granulated sugar, and salt separately, and place them in a mixing basin of a mixer and mix well.

2

Add the milk and light cream and stir on slow speed for 2 minutes, stirring quickly until the dough is smooth and clear. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)

3

Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.

4

Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place to wake up.

5

Wake up to twice as large.

6

Sprinkle high-gluten flour on the chopping board, take out the dough, divide it into 2 portions, round and cover with plastic wrap, and relax for 15 minutes.

7

Take a dough and flatten it by hand, and use an exhausted rolling pin to roll it upside down from the center of the dough into an oval dough.

8

After turning over, fold downward one-third from top to bottom and press tight.

9

Fold it one-third from bottom to top and press it tightly.

10

Turn the mouth down, and use an exhausted rolling pin to roll it up and down from the center of the dough into a rectangular dough with the same width as the fruit strip model.

11

Turn over dough and sprinkle evenly with roasted pumpkin seeds (Bake in a 150-degree oven for 5-6 minutes).

12

Roll it into a cylinder from top to bottom.

13

After rolling, pinch tightly at the neck.

14

Place the rolled pumpkin toast bread blank with closed mouth side down into a fruit strip mold, cover with plastic wrap for final fermentation.

15

Brush with a thin layer of whole egg liquid after fermentation.

16

Put it into an oven preheated to 190 degrees in advance, bake for about 30 minutes, and release it immediately after baking.

Pumpkin toast Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• Elderly recipes
• healthy recipes
• clear heat
• breakfast recipes
• improve immunity
• toast recipes