Pumpkin toast
Introduction:
Production steps:
Step 1: knead the dough to the complete stage with the back oil method. The so-called "post oiling method", which I have introduced before, is to mix all materials except butter, knead until the dough surface is smooth and malleable, then add butter, and knead until the dough can pull out a transparent film.
Step 2: basic fermentation to 2-2.5 times.
Step 3: divide the dough, I use the small toast box, divided into 12 small dough, the picture shows only 6 dough, the actual 12 ha! Relax for 5 minutes.
Step 4: plastic, put into the toast box, the second fermentation, about 30 minutes.
Step 5: to eight full, the surface coated with egg liquid, put into 180 degrees preheated oven to bake for 20 minutes. If it's 450 grams of toast, it takes 35-40 minutes to bake. Take out and demould immediately after baking.
Materials required:
High flour: 250g
Pumpkin puree: 120g
Fine granulated sugar: 20g
Salt: 3 G
Animal fresh cream: 30g
Milk: 30g
Butter: 20g
Yeast: 4 g
Note: the specific amount of milk should be determined according to the water content of pumpkin paste.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Nan Gua Tu Si
Pumpkin toast
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