Pumpkin Bean Paste Toast
1.
Except oil, salt and yeast, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead until complete Extended status).
2.
Ferment in a warm place to double its size.
3.
After the dough is fermented, take out the air, divide into 2 equal parts, round, cover with plastic wrap and relax for 15 minutes.
4.
Take a portion of the dough, roll it into a round shape, and add the bean paste filling.
5.
Pinch the mouth tightly, the mouth is down, and slowly roll it into a flat round shape. Do not use excessive force to prevent the rolled fillings from being exposed.
6.
Use a sharp blade to carefully cut on the dough, cut into even cuts, and only cut through one layer of the skin.
7.
Turn the dough over and roll it into a cylindrical shape with the bottom side down to prevent it from opening during fermentation.
8.
Put the shaped dough rolls into the toast box.
9.
Proof for the second time until 9 minutes full, and brush the surface with egg wash.
10.
Preheat the oven, 130 degrees, middle and lower, upper and lower fire, bake for 45 minutes (satisfied with the coloring and covered with tin foil).
11.
Take it out immediately after roasting, demould, and let the side buckle cool slightly on the cooling net.
12.
When there is residual heat, put it in a fresh-keeping bag and seal it for storage.
13.
Huang Chengcheng, Jin Cancan.
Tips:
1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be colored with a layer of tin foil.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of cooked pumpkin puree needs to be increased or decreased according to the water absorption of the flour.
