Main Ingredients:
High-gluten flour: 560g; Cooked pumpkin puree: 280g (adjust according to the water absorption of the flour and the water content of the pumpkin); Granulated sugar: 40g; Condensed milk: 30g; Milk powder: 20g; Eggs: 2; Yeast: 6g; Corn oil: 50g; Salt: 5g.
Auxiliary Ingredients:
Coconut shreds: 100g; Pumpkin seeds: appropriate amount (for decoration); Egg wash (or honey water): appropriate amount (for brushing the surface).
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.
Steps for making Pumpkin Condensed Milk Toast (One-Rise)
Mix all the main ingredients except yeast, salt, and corn oil until there is no dry powder. Cover with plastic wrap and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
After a long period of rest, the dough naturally forms gluten and does not need to be kneaded. You can directly pull out a thick and very elastic film with your hands. After taking out the dough, add yeast first, knead until the yeast dissolves without particles, then add salt and knead until the salt dissolves, and finally add corn oil and knead until it is fully expanded. At this time, the surface of the dough is smooth and delicate, and a thin and not easily broken film (glove film) can be pulled out.
The dough does not need to be fermented, just divide it into 6 equal parts, knead into balls, and cover with plastic wrap to relax for 15 minutes.
Take a small piece of dough, roll it up from the middle to the top and bottom, and spread a layer of coconut shreds.
Fold the left and right sides into three layers and roll them out.
Press the bottom of the dough sheet thinly and roll it up from top to bottom.
Complete the remaining small pieces of dough in turn.
Place them in a toast box (3 rolls per box), cover the lid, and ferment until 90% full.
Brush the surface with egg wash (or honey water) and sprinkle some pumpkin seeds.
Put it in a preheated oven, on the bottom (due to the large amount of ingredients, the mountain toast will rise high, if it is a flat toast, put it on the second to last layer), with upper and lower heat, and hot air circulation. Bake at 130 degrees Celsius for 40 minutes (the required time and temperature depend on your own oven). Cover with tin foil after about 10 minutes of baking to prevent the surface from browning too much.
Take it out immediately after baking, shake the mold lightly, demold, and cool it slightly on a cooling rack (to avoid sagging).
When there is still residual heat, seal it in a plastic bag for storage.
Golden color, soft and sweet.
Thin skin, nutritious and delicious.
