Pumpkin Honey Bean Toast
1.
1. Peel and steam the pumpkin, take 135 grams
2.
1. Peel and steam the pumpkin, take 135 grams
3.
3. Put all the ingredients except butter and honey red beans into the bread bucket, select the "kneading" program, and adjust the time to 15 minutes
4.
4. Put in the softened butter after the end of the program, select the "kneading" program, and adjust the time to 15 minutes
5.
5. Check the state of the dough, and you can pull out a thin and elastic film
6.
6. Take out the dough, put it in the fresh-keeping box after rounding it, and flatten it slightly
7.
7. Put it into the fermentation tank for the first fermentation, the temperature is 29 degrees, the humidity is 75%, and the fermentation will be twice as large. It takes 60 minutes
8.
8. Take out the dough, roll it into a circle and let it vent, then cover with plastic wrap and let it stand for 10 minutes
9.
9. Roll out the dough into a rectangle, about 38x24cm
10.
10. Turn the dough over and arrange the shape, spread honey red beans on 3/4 of the position
11.
11. Roll up from top to bottom, close the mouth and squeeze it, and close it down and put it down
12.
12. Turn the noodle roll over, and fold the two ends toward the middle with the opening facing upwards (as shown in the operation)
13.
13. Fold down and place in a 450g mold
14.
14. Use a sharp knife to cut a deep horizontal cut in the middle of the bread dough
15.
15. Put it into the fermentation tank for the second fermentation, the temperature is 33 degrees, the humidity is 85%, and the fermentation will be twice as large. It takes 50 minutes.
16.
16. Place on the bottom of the preheated oven
17.
17. Fire up and down at 165 degrees, bake for 35 minutes, and cover with tin foil after 20 minutes
18.
18. Take it out immediately after baking, shake it to dissipate heat
19.
19. Pour out the toast and place it on the drying rack to cool
Tips:
1. Ice water for kneading noodles in summer helps to lower the noodle temperature
2. In summer, use a bread machine to knead dough in an air-conditioned room, and open the lid to help dissipate heat
3. The kneading time should be adjusted according to the function of the bread machine, not a fixed value, it should be subject to the state of the dough
4. The fermentation time of the dough is for reference only, and finally make appropriate adjustments based on the fermentation state of the dough
5. The baking time, temperature, and position are not fixed values. You should adjust them according to your own molds, oven functions and baking habits; toasts are generally baked in the lower or middle and lower levels of the oven, but the oven used in the article has a bottom baking Roast function.
6. The cutting can be carried out after the second shot before baking, and the explosive power of the crack may be better
7. Please judge when it is appropriate to cover the tin foil according to the actual color situation
8. Pumpkin varieties are different, sweetness and water content are also different, the amount of ice water should be added one by one, depending on the state of the dough to decide whether to increase or decrease; the pumpkin used in this article is a traditional yellow-skinned old pumpkin with deep color and high sweetness. 20 grams of sugar is just right, please increase or decrease the amount of sugar by yourself
