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.
