Pumpkin Honey Bean Toast
1.
Peel and steam the pumpkin, take 135 grams.
2.
Prepare ice water in advance.
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.
After the program ends, put in the softened butter, select the "kneading" program, and adjust the time to 15 minutes.
5.
Check the state of the dough and pull out a thin and elastic film.
6.
Take out the dough, put it in the fresh-keeping box after rounding it, and flatten it slightly.
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, and it will take 60 minutes.
8.
Take out the dough, roll it into a circle and let it vent, then cover it with plastic wrap and let it stand for 10 minutes.
9.
Roll out the dough into a rectangle, about 38x24cm.
10.
Turn the dough over and arrange the shape. Spread honey red beans on 3/4 of the position.
11.
Roll up from top to bottom, squeeze it tightly, and put it down.
12.
Turn the noodle roll over, and fold the two ends toward the middle (as shown in the figure).
13.
Place it in a 450g mold with the fold down.
14.
Use a sharp knife to cut a deep horizontal cut in the middle of the bread dough.
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, and it will take 50 minutes.
16.
Place it on the bottom of the preheated oven.
17.
Heat up and down at 165 degrees, bake for 35 minutes, and cover with tin foil after 20 minutes.
18.
Take it out immediately after baking, shake it to dissipate heat.
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 different functions of the bread machine. It is not a fixed value. It should be subject to the state of the dough.
4. The fermentation time of the dough is only for reference, 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.
