1. Prepare all materials.
2. Put the pumpkin cubes in the microwave for about 5 minutes until the chopsticks can be pierced through, then take them out and press them into puree for later use.
3. Put the liquids in the ingredients, except butter, into the kneading bucket of the chef's machine.
4. Pour the dry powder into the dry yeast at the end.
5. Press the silver button on the head of the chef machine and raise the head of the chef machine.
6. Put the kneading bucket of the cook machine into the bayonet, turn it tightly and turn it on at low speed to knead for 2 minutes. Then turn to 3 and knead for 8 minutes. Because of the hot weather, I put an ice pack outside the kneading bucket to cool down.
7. At this time, you can see that the surface has a thick film.
8. Add softened butter to the dough, turn to gear 4 and knead for about 8 minutes, then stop and watch the state.
9. At this time, a small piece of dough can be cut out to pull out a flexible film as shown in the figure. The edge of the finger is very smooth. It takes about 18 minutes. I use a PE4800 chef machine. When you use other machines, pay attention to adjust the time appropriately. The general operation is low speed first and then fast speed.
10. Take out the dough and round it.
11. Divide equally into 3 parts.
12. Take a portion and roll it into a long tongue with a length of 20cm.
13. Take a portion and roll it into a long tongue with a length of 20cm.
14. Put the rolled dough into the toast mold.
15. Leave it in a warm place to ferment for about 1 hour, until the dough has fermented to 9 minutes full of the mold, then cover with a toast cover.
16. After the upper and lower tubes of the oven are preheated at 175 degrees, put the toast box in the middle and lower layer of the oven and bake for about 38 minutes before being out of the oven.
17. Demould immediately after baking, lie down and let cool.
18. It can be sliced to make a sandwich and it is delicious~
