A friend gave me a big pumpkin a few days ago, and today I am busy consuming it again! I bought some glutinous rice flour to make pumpkin pie, pumpkin glutinous rice balls, and pumpkin dumplings. The rest I made pumpkin toast! The newspaper the day before yesterday said that all bakeries use hydrogenated vegetable oil, even glutinous rice balls and cold drinks! It seems that you can't eat too much food outside! I learned to bake and make my own pastry! I am happy to make a successful West Point by myself! Family members are happier to eat healthily!
I used to make white toast, but today I added some raisins to make it even better! My daughter likes raisins if she doesn't like them!
Raisins and pumpkin toast
By KirkGoodwin
Recipe Recommendations
- high powder 250 grams
- pumpkin puree 100 grams
- milk powder 15 grams
- eggs 25 grams
- yeast 3 grams
- butter 15 grams
- white granulated sugar 40 grams
- salt 1 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Raisins and pumpkin toast
1
Put the ingredients except butter into the bread bucket in the order of liquid first and then solid, start the dough spreading program and knead it for 20 minutes, and end the program. Add the butter softened at room temperature and start the dough again to knead for 30 minutes. At this time, the dough can already pull out a thin film.
2
Carry out the first fermentation in a bread machine. It will be twice as big in about 50 minutes!
3
Remove the fermented dough and exhaust it, divide it into 3 equal parts, round it, and cover it with plastic wrap to wake for 15 minutes
4
Add the raisins to the 3 dough pieces, flatten them and roll them up, flatten them and roll them up again
5
Roll it up loosely for about 2 and a half times and place it in the toast mold
6
Carry out the second fermentation until 8 minutes full. Preheat the oven at 180 degrees C, brush the dough with whole egg liquid, cover, and place in the oven at 180 degrees C for 40 minutes
7
Immediately after baking, pour it out from the toast mold to coolRaisins and pumpkin toast Make Tips
1. Since my pumpkin puree is very watery, I didn't even add milk.
2. Turning the bread out of the loaf pan immediately after baking is to prevent moisture buildup during cooling. Last time I didn't turn it out in time, the surface of the bread became damp, which felt very unpleasant.