The pumpkin I asked my mother to buy had been in the refrigerator for some time, but I always forgot to take it out and make it, and it was almost ruined. In order not to waste food, I will use it to make pumpkin toast! There was no bread maker, no blender, only an egg beater and a pair of hands, and this pumpkin toast was made with a two-pronged approach. This is Dragonfly Toast No. 3. The first two are hand-kneaded Hokkaido Toasts. There are still shortcomings in rolling, so I'd better practice more\(^o^)/~.
But I won't make toast crazily for days in a row because the yeast is not active in winter! Why not active law? This toast is the first fermented bread made since winter. I covered it with a damp cloth and placed it in an oven at 20 ° C for basic fermentation. It didn't grow for 2 hours. I touched the oven and found that the oven was not insulated, only two iron sheets (SUB o SUB)... I reluctantly adjusted the temperature of the oven to 60 ° C (my oven is 20 ° C higher in summer! However, the weather has been cold these days, and the thermometer in the oven only shows around 30℃!), After half an hour, I ran over and took a look, and finally it grew\(^o^)/~. It seems that you can't do it without being cruel! Later, I found many winter fermentation methods online. 99 and Free JJ's method of fermentation using pet electric mats is good. I will try it another day (*^__^*) Hehe...
Pumpkin toast
By MonteRitchie
Recipe Recommendations
Steps for Pumpkin toast
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1. Knead into dough except butter, and add softened butter and knead until a large film can be pulled out;2. Place the fermentation basin and cover it with a damp cloth or plastic wrap for basic fermentation;3. After fermentation, take out the dough and divide it into 3 equal parts, round and cover it with a damp cloth or plastic wrap, relax for 15 minutes, vent and roll it into an oval shape, and roll it up with your hands;4. Relax for another 15 minutes, vent and roll it into an oval shape, and roll it up with your hands;
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5. Put it in the toast mold and place it in a warm and humid place for final fermentation;6. Cover it with the toast cover until 8 minutes, put it in the preheated 180 ° C oven in the lower layer, and bake for about 45 minutes (40 minutes for roasting mountains).