Pumpkin Egg Yolk Toast, Detailed Steps for You to Easily Make at Home

Name: Pumpkin Egg Yolk Toast, Detailed Steps for You to Easily Make at Home
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 10g milk powder; 40g yolk; 60g Light cream; 10g condensed milk; 35g milk; 25g pure water; 20g butter; 50g Pumpkin puree; 30g Caster sugar; 3g High sugar tolerant yeast; 2g Rose sea salt

by Water pity

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The pumpkin and egg yolk in the dough make the color of the toast very eye-catching and nutritious. Coupled with the combination of a variety of dairy products, the soft drawing effect is also very good, and the steps of this toast are easy to master, and the baking white is also It can be done easily, there is an oven at home, and friends who like toast can really try it!

Pumpkin Egg Yolk Toast, Detailed Steps for You to Easily Make at Home

1. First, prepare all the ingredients and weigh them for later use.

2. Put all the ingredients except the butter into the noodle bucket of the chef's machine, beat the dough to the state of a thick film, add the softened butter, and continue to beat until a strong transparent film can be pulled out.

3. Gather smoothly and put it in a basin, and ferment to double the size.

4. Take out the fermented dough and vent it, simply gather it up smoothly, divide it into two equal parts, and simply knead it into a round.

5. Take a dough directly, roll it out, and pat off if there are small bubbles.

6. Turn it over, roll it up from top to bottom, roll the other one in the same way, cover it with plastic wrap, and relax again for ten minutes.

7. Take a rolled dough, squeeze it gently with the palm of your hand, roll it gently again with a rolling pin, and roll it up from top to bottom.

8. Then put it in a 250g water cube toast box.

9. Put it in the oven and set it to 38 degrees for secondary fermentation, and ferment to about 80% full.

10. Put it in the lower layer of the preheated oven, and bake the upper and lower tubes at 180 degrees for about 35 minutes.

Tips:
1. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
2. The force should be gentle when rolling. If the dough humidity is high, a little hand powder or oil can be added, and a little can not be excessive.