[pumpkin in The Mood for Love] Pumpkin Hokkaido Toast

Name: [pumpkin in The Mood for Love] Pumpkin Hokkaido Toast
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pumpkin puree; 300g High-gluten flour; 9g Caster sugar; 2g Instant Yeast; 84g Animal whipped cream; 21g protein; 6g butter; 3g salt; 18g milk powder

by Delicious without limits

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

I have always wanted to make Hokkaido toast, but I haven't made it for a long time. I just made a pumpkin topic, and I also made an innovation, using pumpkin puree as milk to make a pumpkin Hokkaido toast. The main dough with the medium-type dough was very soft after kneading. Originally, I wanted to take a picture of the internal structure after baking. I decided to give it to an aunt, so I had to give up. When I took the photo, the smell of the bread didn't strike, and I almost couldn't hold it. In the end I endured it! "

Ingredients

[pumpkin in The Mood for Love] Pumpkin Hokkaido Toast

1. Put Ingredient A into the bread machine and stir until the dough is slightly smooth (about 20 minutes).

2. The middle seed dough fermented to 2-2.5 times the size. (Fermentation with refrigerated method is about 18 hours)

3. Tear the medium-type dough into small pieces, and mix with material B until it is Q-like.

4. Then add the butter of ingredient C and continue to knead until it is smooth and thin, and then continue to ferment for about 10 minutes.

5. Divide into 3 equal parts, and relax for 15 minutes after rolling the garden.

6. Rolling for the first time: Take a loose dough, roll it up and down into an oval from the middle, turn it over, gently roll it up from top to bottom, roll up 1.5 to 2 circles. Relax for 10 minutes.