Pumpkin dry toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- sugar 30 grams
- salt 2 grams
- butter 20 grams
- milk 30 grams
- milk powder 10 grams
- pumpkin puree 140 grams
- yeast 3 grams
- egg liquid appropriate amount
- raisins 60 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Pumpkin dry toast
1
Add milk and pumpkin mud to the bread bucket。
2
They then put salt, sugar, milk powder, high-strength flour, and the last flour was placed on the yeast。
3
Into the bakery, you mix it slowly, then you mix it quickly。
4
Two times with the pasta and then with butter。
5
Take out the film。
6
It fermented twice as big in the toaster。
7
When it's fermented, take out the exhaust, roll round and relax for 10 minutes。
8
Open it with the raisins。
9
Roll in and back up。
10
Put the bread in the toaster。
11
Cover it with wet cloth and two bowls of water and ferment for 40 minutes。
12
When fermented, they took out egg fluid and entered the oven 150 degrees 40 minutes。
13
Take out the cold post-slice。