Pumpkin Cheese Toast
1.
A group photo of the main ingredients: bread flour, high-sugar-tolerant dry yeast, milk powder, eggs, pumpkin puree, sugar, salt; butter forgot to appear on the spot;
2.
All the ingredients except butter are put into the kneading bucket. The water absorption rate of flour is different from the thinness of pumpkin puree, so pumpkin puree can be added according to the state of the dough. The water absorption rate of the Japanese bread flour I used is higher than normal. The bread flour must be strong, and the pumpkin puree does not have a drop of water. In the final 360 grams of bread flour, I used 210 grams of pumpkin puree and 50 grams of egg liquid; this amount should be adjusted according to the actual situation of the flour and pumpkin puree used;
3.
Stir the material into a dough at low speed first, and then adjust the whipping, which can hold out a thick film;
4.
Add the butter cubes and beat at low speed to let the butter melt into the dough;
5.
Then turn to high-speed whipping, the dough is soft and delicate, and can hold up this transparent and elastic film; the large amount of fiber in the pumpkin puree will reduce the gluten of the flour, so it will not reach the perfect state of the glove film, poke a hole, and the edge is smooth A slight jagged shape is fine;
6.
Round the dough and place it in a kneading bowl, and put it in a warm and humid place for basic fermentation; I use a fermentation tank, temperature 28, humidity 75, time 1 hour;
7.
When the dough is twice the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;
8.
Put the dough on the chopping board, gently tap to exhaust, weigh into two equal parts, respectively round, cover tightly, and relax for about 15 minutes;
9.
Roll out the loose dough into a rectangle, the width is slightly smaller than the length of the toast box, the length can be as long as you like, roll out longer if you want to roll more; after rolling, put the smooth side down, so that the roll is finished Smooth surface
10.
To relax the dough, prepare the cream cheese for filling; the left side is the original flavor, and the right side is the garlic;
11.
Spread the cream cheese evenly on the surface of the dough, leaving white around;
12.
Roll up into a roll from bottom to top, and seal underneath;
13.
Roll out another dough into a dough piece of the same size, spread the garlic cheese evenly on the top, leaving white on all sides; roll it from top to bottom;
14.
The rolled toast rolls are placed in a 300g toast box;
15.
Put a bowl of hot water in the oven for secondary fermentation, set the temperature to 35-38 degrees; I use a fermentation box, temperature 35, humidity 80; when the green body is 8 minutes full, the oven can start to preheat 180/200 degrees , My green body is a little full, resulting in a little big pores in the finished product;
16.
Put the green body into the lower and middle layer of the preheated oven, and fire up and down at 180/200 degrees for 25 minutes. When the surface is satisfactory, you can cover with tin foil;
17.
After baking, brush the prepared butter liquid on the surface while it is hot. After it is cool, it can be sliced and sealed for storage.
Tips:
1. Pumpkin puree needs to be beaten more delicately, which contains a lot of plant fiber, so it will reduce the gluten of the flour, just knead the dough into a transparent and elastic film;
2. The oven can be pre-heated when the raw dough is 8 minutes full, so that the texture of the baked toast is delicate; my toast has too obvious stomata because it is too full. 300g toast box, baked out The toast should be only a little bit higher than the box, but it is obviously too much higher, indicating that the second serving time is too long, so everyone takes a warning;
3. The baking temperature and time are adjusted according to the actual situation of the oven used and the size of the mold material.
