Pumpkin toast is very delicious. The pumpkin toast with whipped cream is better. I used to make a bread machine. I changed it to make an oven version. I recommend it to everyone~~ Fangzi is a 450g toast The amount of one. Please see tips before making!
First make pumpkin puree, 165 grams of cooked pumpkin, and 30 grams of milk in a cooking cup.
Beat the delicate pumpkin puree and take 150 grams for use. The rest will be eaten, it is delicious.
In addition to butter, salt, all materials are spread to the point, then add butter, salt to the full.
The base fermentation is carried out after spheronization.
The base fermentation is about twice as large, and the finger sticks to the powder and the hole does not retract and does not collapse, that is, the fermentation is completed.
No venting (special emphasis here, no venting, this step is closely related to the direct opening behind). It is divided into 3 parts, rounded and closed upwards.
Do not need to relax, directly open the oval shape.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes.
Open it again into a beef tongue. Next to the small bubble to press.
Roll up 2.5 to 3 circles after turning over.
Close the mouth and discharge into the toast.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed. This toast dough is relatively large, at least fermented to full mold~
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven. This picture is after 5 minutes.
At 10 minutes, the height is basically not high, and it is a little colored. At this time, tin foil can be covered.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices.
On the other hand, the rise is not very good-looking and is highly neutral.
Soft and sweet, very delicious!
With pumpkin yam millet paste, it's great!
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Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: Do not exceed 40 degrees of secondary fermentation temperature. 4: Don't be too barbaric. 5: This toast is a big amount of water. If you are a newbie, don't be greedy and pour all the water into it all at once. Reserve some, and add it while you are. 6: I used the post-salt method for this toast, so the salt is added with the butter. In fact, the salt can be added later, as long as the sputum is even. 7: My pumpkin is steamed and the water is not big. If your pumpkin is cooked, remember to reduce the amount slightly. Then, although the water is very large, I feel that the dough feels very good and not wet. Everyone must grasp it well.