#aca烤明星大赛#pumpkin Bear Toast
1.
Pumpkin is steamed and pressed into a delicate pumpkin puree
2.
Add the ingredients except butter and chocolate to the bucket of the bread machine, stir until it becomes smooth, and add the softened butter
3.
Stir the dough into a film shape that can be pulled out, and round the dough for basic fermentation
4.
Basically ferment the dough to about 2.5 times the original, and press it with your fingers to not retract.
5.
Vent the dough and let it rest for 15 minutes in the middle of the round
6.
Cut a knife at one third of the dough, then cut the small dough in half to make two small pieces of dough, put the two small doughs on the ears of the bear toast mold, and put the big dough on the bear’s face, and put it at room temperature for the final Ferment
7.
Eighth full of dough mold
8.
Preheat the oven at 180 degrees, place the bear toast mold on the middle and lower layer, and bake for 30 minutes
Tips:
1. The amount of water should be adjusted appropriately according to the water absorption of the flour.
2. The baking temperature and time should be adjusted appropriately according to your own oven.
