Love pumpkin, love her color, love her taste! Love toast, love her dense organization, love her amazing way to eat! The pumpkin is kneaded into the dough, and with the smell of milk powder, the fluffy and light pumpkin toast is delicious! The key golden color makes people more appetizing!
Choose this pumpkin ????
After cutting, golden yellow.
Pumpkin, peeled and sliced, steamed, mashed into a mud, not much water content, very thick pumpkin mud.
To remove the butter from the dough, add the liquid and add the solids in the order. Stir in the dough bucket for 20 minutes, then add the butter and simmer for 20 minutes.
Pull out the stretched film, as shown.
In fact, after doing more toast, Yunjie feels that it is not necessary to pursue film too much, because the film is not easy for the novice to grasp, or can't make it out, or over-the-top, like this film, the toast may not be made. Headshot, but does not affect the growth, the organization is also very good, the taste is not bad. (Personal ignorance, master do not spray, the pursuit of taller please drift over)
The dough is fermented to 1.5 times the size. The fermentation temperature can be adjusted according to the season. In winter, the room temperature can be heated. In the summer, it can be refrigerated and fermented. It can be done in one time without busy time. You can also choose to refrigerate and ferment one night, and then do it the next day.
Fermented dough, take out the exhaust, try to use less dry powder, smooth dough is not sticky even if it is soft. Evenly divided into 3 parts, rounded. In the summer, I will do it on the sidelines. In winter, I will wake up with a plastic wrap for a while.
Take the dough in turn and grow into a tongue. The small bubble next to it is best squeezed out.
Then roll up and wake up for 10 minutes.
Once again, grow your tongue.
Roll up 2 and a half, as shown on the side.
Roll up 2 and a half, as shown in the picture.
Put them in the toast mold box one by one.
The second fermentation can be completed at eight or nine minutes. The temperature and humidity of the secondary fermentation will also affect the length of the toast, generally 38 degrees, the oven is fermented, and the warmest water tray at the bottom is the best to maintain the humidity. It can be fermented at room temperature in summer and the degree of swelling can be observed at any time
The oven is preheated to 180 degrees, baked with a lid and baked at 180 degrees for 30 to 40 minutes, and baked at 170 degrees for 30 minutes without a lid. Be sure to observe it at any time. Sometimes the toast is well swelled. If you accidentally put it on the tube, you can stamp the tin foil in time! ????
The finished product is baked and wrinkled slightly to indicate that it is a soft sister.
This was done later, although the film was not so thin and there was no headshot, but the organization was still very good.
Milky pumpkin toast in the sun, golden can! ????
1. Because the consistency of the pumpkin mud is different, it will cause the dough to be soft or hard. Therefore, the milk and water in the square are a little or not added. If you are not rubbing the dough, you can add it if the dough is too hard. what. Of course, if you are soft, add some more powder. In short, the good dough should not be too hard, a little softer to ensure the soft taste of the toast. 2. The temper of the oven is different. It is no problem to adjust the temperature and time by a few degrees. The key is to learn to observe and master the temperature of the oven. Don't trust the knob button! When roasting, observe it at any time and cover it in time. 4. The butter in the dough can be replaced with corn oil and mixed directly. It can also be filmed with two 20-minute kneading procedures. The amount of sugar and the amount of oil in the party are too small to be reduced.