Harvest Season-golden Pumpkin Toast

Harvest Season-golden Pumpkin Toast

1. After peeling the pumpkin, cut into small pieces and steam it in a pressure cooker, and then use a food processor to make a fine pumpkin puree. Let cool for later

2. Whole egg liquid + whipped cream + yeast mixed weighing

3. Put the flour + sugar + salt + mixed [Step 2] and the cool pumpkin puree into the cooking bowl of the chef's machine. Note that pumpkin puree must be completely cooled before it can be added, otherwise the noodle temperature will rise and the dough will ferment ahead of time.

4. Cook the machine at level 2 for about 10 minutes. After mixing the ingredients in [Step 3], add the softened butter, cut into small pieces in advance, and continue kneading at level 2. I use Shanghao’s chef machine, which will automatically be upgraded to 2nd gear after 90s after the first gear is turned on, which is very convenient.

5. About 20 minutes or so, you can pull out the glove membrane after kneading it. Note that the dough temperature should not exceed 26°C at this time. If it has been 25 minutes and the film is not good enough, don't insist on rubbing the face to get the mask. The temperature of the face is important.

6. Cover with plastic wrap, put it into the fermentation tank, set the temperature to 26°C, and perform one shot. Dip your fingers in the flour and poke the dough, shrink it slightly and finally form a navel shape.

7. Divide the dough into 4 evenly, and cover it with plastic wrap to relax for 20 minutes after rounding. (It can also be divided into 2 parts to make a roll)

8. The loose dough is slapped with hands to exhaust air

9. Turn over after exhaust and roll up and down from the middle.

10. Roll up all the dough in the same way, cover it with plastic wrap, and relax at room temperature for 15 minutes

11. After relaxing, pat the air out, turn it over and roll it out. About 20 cm is enough, not too long.

12. Roll up 2.5 turns. Be careful not to curl too tightly, it will affect the height of the second hair

13. Put it into a toast box, set the fermentation box at 36°C for two servings. Xuechu’s toast box has better heat conduction, so it is not recommended to set the secondary temperature too high.

14. After the second serve is about 8 minutes full, cover it. Bake in the middle of the oven at 160°C for 30 minutes.

15. After being out of the oven, the vibration mold will be demoulded in time and placed on the drying rack to cool.