Ingredients:
High-gluten flour: 250g; Pumpkin puree: 150g; Egg liquid: 55g; Granulated sugar: 20g; Salt: 2g; Yeast: 3g; Butter: 18g.
Accessories:
Crunchy grains: appropriate amount.
Taste: Sweet; Process: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Detailed Steps for Making Pumpkin Toast
Steam the pumpkin until cooked and then put it in a food processor to make puree.
Except for the butter, put all the ingredients in the bread machine in the order of liquid first and then powder, and start a kneading program.
Add the butter and start another kneading program. When finished, the dough should be thin and tough enough to form a glove film.
Take out the dough, roll it into a ball and put it in a bowl covered with plastic wrap to ferment.
The fermented dough.
Take out the dough, exhaust and divide it into three parts.
Roll each part into a tongue shape.
Roll it up, cover it with plastic wrap and let it ferment for 10 minutes.
Roll it out again.
Roll it up again.
When all the rolls are ready, put them in the toast mold for a second fermentation. Put a pot of hot water next to it in the oven.
Ferment until the mold is eight or nine tenths full.
Brush a layer of milk on top and sprinkle with crunchy grains.
Put it in the preheated oven, lower layer, upper and lower heat 175 degrees, 35 minutes.
The toast is well expanded.
Take the toast out of the mold, put it on its side and let it cool.
The golden color looks festive.
Slice and seal the bread. It is soft and elastic, and has a good pulling effect.
