Bread Maker Version Pumpkin Toast
1.
Pumpkin peeled and sliced, steamed in a pot
2.
Put milk, eggs, condensed milk, pumpkin puree into the bread bucket
3.
Put flour and milk powder on top, separate the salt, sugar, and yeast. The yeast should be dissolved in 30 degrees warm water in advance.
4.
Select the IMIX program to start kneading and uncover the whole process
5.
At the end of the program, cut the dough into small pieces with scissors, cut the butter into small pieces in advance, soften at room temperature, and put it into the bread bucket
6.
Choose another IMIX program and knead until the surface is smooth
7.
Take out the dough and round it, sprinkle a little dry powder on the surface, cover it with plastic wrap, and leave it to ferment at a temperature of 25-28 degrees.
8.
At this time, make the filling, put the pumpkin puree, starch, milk powder, and fine sugar together and mix well
9.
Stir fry in a non-stick pan over low heat, and fry a part of the water. Too much water will affect the fermentation
10.
Prove the dough to double its size, about 40 minutes
11.
Put it on the kneading pad to exhaust, roll out a large rectangular piece
12.
Spread the fried stuffing evenly on top
13.
Tri-fold growth bar
14.
Cut two
15.
With the incision facing upwards, weave into a twist braid, fold it according to the length of the bread bucket and put it in, sprinkle pumpkin seeds on the surface
16.
Spray a little water on the surface, select the fermentation + baking program
17.
Take it out immediately after baking, pat the bottom of the bread bucket twice to shake out the heat, and pour it on the drying net to cool
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