Recipe: Pumpkin condensed milk toast

Home Cooking Recipe: Pumpkin condensed milk toast

Notes:

Pumpkin series - pumpkin condensed milk toast, the dough that the old pumpkin bought this time, the color is good looking, so bright. When Heng Heng had breakfast, he said wow, a good looking sandwich. ~~ The color of Jin Cancan is very appetizing. The formula is 450 grams of Yamagata toast.

Ingredients:

Steps:

  1. Home Cooking Recipe: The pumpkin is steamed and pressed into a cold and ready to use, because in the summer, it is recommended to put it in the refrigerator for more than 30 minutes or overnight.

    The pumpkin is steamed and pressed into a cold and ready to use, because in the summer, it is recommended to put it in the refrigerator for more than 30 minutes or overnight.

  2. Home Cooking Recipe: Mix all the ingredients other than butter in the dough material, put it into the cooker mixing tank, first knead the dough into a dough with a low speed at 1st gear, and turn it into a 3rd gear until the dough is smooth.

    Mix all the ingredients other than butter in the dough material, put it into the cooker mixing tank, first knead the dough into a dough with a low speed at 1st gear, and turn it into a 3rd gear until the dough is smooth.

  3. Home Cooking Recipe: Add the softened butter and gradually spread the butter into the dough in the first step.

    Add the softened butter and gradually spread the butter into the dough in the first step.

  4. Home Cooking Recipe: Transfer to 3rd gear and continue to the stage where the transparent film can be pulled out

    Transfer to 3rd gear and continue to the stage where the transparent film can be pulled out

  5. Home Cooking Recipe: The dough temperature is between 25-26

    The dough temperature is between 25-26

  6. Home Cooking Recipe: Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.

    Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.

  7. Home Cooking Recipe: Fermentation to 2 to 2.5 times larger. Finger licking powder puncture hole does not rebound and does not collapse

    Fermentation to 2 to 2.5 times larger. Finger licking powder puncture hole does not rebound and does not collapse

  8. Home Cooking Recipe: Take out the fermented dough and pat the exhaust

    Take out the fermented dough and pat the exhaust

  9. Home Cooking Recipe: After weighing, it is divided into 3 parts, about 160 grams per dough.

    After weighing, it is divided into 3 parts, about 160 grams per dough.

  10. Home Cooking Recipe: Rolled round back cover wrap for 20 minutes

    Rolled round back cover wrap for 20 minutes

  11. Home Cooking Recipe: Take a loose dough and pry off the bubbles on the side

    Take a loose dough and pry off the bubbles on the side

  12. Home Cooking Recipe: Turn over, roll up from top to bottom

    Turn over, roll up from top to bottom

  13. Home Cooking Recipe: Cover the plastic wrap and wake up for about 20 minutes

    Cover the plastic wrap and wake up for about 20 minutes

  14. Home Cooking Recipe: Open again

    Open again

  15. Home Cooking Recipe: Roll up from top to bottom

    Roll up from top to bottom

  16. Home Cooking Recipe: Do it in order

    Do it in order

  17. Home Cooking Recipe: Put into the toast box

    Put into the toast box

  18. Home Cooking Recipe: Fermented to 9 minutes with a temperature of 37 degrees and a humidity of 75%. The surface of the finger can be slowly rebounded.

    Fermented to 9 minutes with a temperature of 37 degrees and a humidity of 75%. The surface of the finger can be slowly rebounded.

  19. Home Cooking Recipe: Put in the preheated oven, the lower layer of the 60 liter oven, the tube is 170 degrees, the tube is baked at 190 degrees for 40 minutes, and the top color should be covered with tin foil in time.

    Put in the preheated oven, the lower layer of the 60 liter oven, the tube is 170 degrees, the tube is baked at 190 degrees for 40 minutes, and the top color should be covered with tin foil in time.

  20. Home Cooking Recipe: Release mold cooling

    Release mold cooling

Tips:

1, pumpkin mud due to different varieties and steaming methods, the water content will have a very big difference. Therefore, the amount of milk in the formula should be increased or decreased as appropriate. 2. For other details about Yamagata Toast, please refer to https://www.xiachufang.com/recipe/102268798/3. More recipes about pumpkins are here https://www. Xiachufang.com/recipe_list/103561297/


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