Pumpkin Marble Toast
1.
Cut the pumpkin into thin slices, spread it flat on a plate, and cook in the microwave.
2.
Peel the cooked pumpkin and put it in a food processor to make pumpkin puree.
3.
Prepare the ingredients for the chocolate filling.
4.
Cut the butter and dark chocolate into small pieces.
5.
Melt butter and dark chocolate separately in water and set aside.
6.
Mix high-gluten flour + cocoa powder + corn starch + sugar evenly.
7.
Sift the mixed powder into a small pot.
8.
Add the milk to the small pot and mix well, then add the melted butter and dark chocolate and mix well.
9.
Add egg whites to the pot.
10.
Stir well.
11.
Heat the pot over low heat.
12.
During heating, keep stirring from the bottom to prevent the bottom from getting stuck.
13.
The chocolate liquid gradually thickens until the chocolate paste can form a mass when stirring and does not stick to the walls and bottom of the pan. Remove from the fire immediately.
14.
Let the chocolate paste cool slightly, then pour it on the plastic wrap, cover it with a layer of plastic wrap, roll it into about 20cm square slices, and freeze it in the refrigerator.
15.
Prepare the ingredients for the dough.
16.
Knead the dough material out of the glove film using the post-oil method, and then round the dough.
17.
Flatten the dough, put it in a fresh-keeping bag, and freeze it in the refrigerator for 30 minutes.
18.
Roll the frozen dough into about 30cm square slices.
19.
Take out the frozen chocolate filling and place it in the middle of the dough.
20.
Wrap the corners and pinch the sides tightly.
21.
Place the dough sheet upright and roll it into a 20*40cm rectangle.
22.
Fold inward at 1/3 of the left and right, and do a three-fold fold.
23.
Turn 90 degrees to roll out the dough.
24.
Fold inward from the left 1/8 position and inward from the right 3/8 position.
25.
Fold in half again.
26.
Put it in the refrigerator and freeze for a while, cut the dough slices into quarters from the long side, and cut each portion into two.
27.
The cut side is facing up, and two pieces are joined together.
28.
Hold one end of the noodles with one hand, and press the cut noodles with the other hand to make the noodles become flatter and longer. Finish four copies in turn.
29.
Always face up and braid into four strands.
30.
Fold back at both ends.
31.
Put it in the mold and squeeze it slightly with your hands.
32.
Cover with a damp cloth and leave to ferment in a warm place.
33.
Ferment until the mold is nine minutes full and cover.
34.
Put it in the preheated oven, 170 degrees for 30 minutes.
35.
Immediately demould after being out of the oven, put it on the air-drying net to hand temperature, and then seal it for storage.
Tips:
1. Steaming pumpkin in a microwave oven will reduce the excess water. If it is steamed in a steamer, the excess water must be removed as much as possible.
2. The amount in this formula is the amount of one gold brick, and the mold model used is UN15001, the size is 13*13*6.5CM.
3. Freeze the chocolate filling and use it directly without reheating.
4. The chocolate filling is easy to melt at room temperature. It is recommended to wear gloves for easier operation in the later stage. Avoid melting the chocolate filling with hand temperature, which will affect the appearance.
5. The dough does not need to be heated, it is frozen directly after kneading.
6. After the shaping is completed, it is recommended to put it into the mold and press it slightly to make the dough smoother. It will not protrude during the second round, and the lid will not touch the finished dough, which will affect the final appearance.
7. Start baking after fermentation until it is nine minutes full, otherwise the mold will not be full after baking.
8. Please adjust the baking time and temperature according to the actual situation of your own oven.
