Pumpkin Marble Toast

Pumpkin Marble Toast

by Moon Swallow

4.6 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

4

Autumn is the harvest season. The mother-in-law, as in previous years, sent me a few big pumpkins. The yellow pumpkin looks gratifying, and it is warm in nature and sweet in taste, and contains a variety of nutrients necessary for the body. Isn't it a waste to put such good food and make good use of it? So I started thinking about various ways to consume pumpkins. Referred to the practice of Hatch 0328's chocolate marble golden brick, this golden brick toast is to replace all the liquid with pumpkin puree. The yellowish color mixed with the chocolate colored marble pattern is very amazing, and the toast has a richer taste.

Pumpkin Marble Toast

1. Cut the pumpkin into thin slices, spread it flat on a plate, and cook in the microwave.

Pumpkin Marble Toast recipe

2. Peel the cooked pumpkin and put it in a food processor to make pumpkin puree.

Pumpkin Marble Toast recipe

3. Prepare the ingredients for the chocolate filling.

Pumpkin Marble Toast recipe

4. Cut the butter and dark chocolate into small pieces.

Pumpkin Marble Toast recipe

5. Melt butter and dark chocolate separately in water and set aside.

Pumpkin Marble Toast recipe

6. Mix high-gluten flour + cocoa powder + corn starch + sugar evenly.

Pumpkin Marble Toast recipe

7. Sift the mixed powder into a small pot.

Pumpkin Marble Toast recipe

8. Add the milk to the small pot and mix well, then add the melted butter and dark chocolate and mix well.

Pumpkin Marble Toast recipe

9. Add egg whites to the pot.

Pumpkin Marble Toast recipe

10. Stir well.

Pumpkin Marble Toast recipe

11. Heat the pot over low heat.

Pumpkin Marble Toast recipe

12. During heating, keep stirring from the bottom to prevent the bottom from getting stuck.

Pumpkin Marble Toast recipe

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.

Pumpkin Marble Toast recipe

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.

Pumpkin Marble Toast recipe

15. Prepare the ingredients for the dough.

Pumpkin Marble Toast recipe

16. Knead the dough material out of the glove film using the post-oil method, and then round the dough.

Pumpkin Marble Toast recipe

17. Flatten the dough, put it in a fresh-keeping bag, and freeze it in the refrigerator for 30 minutes.

Pumpkin Marble Toast recipe

18. Roll the frozen dough into about 30cm square slices.

Pumpkin Marble Toast recipe

19. Take out the frozen chocolate filling and place it in the middle of the dough.

Pumpkin Marble Toast recipe

20. Wrap the corners and pinch the sides tightly.

Pumpkin Marble Toast recipe

21. Place the dough sheet upright and roll it into a 20*40cm rectangle.

Pumpkin Marble Toast recipe

22. Fold inward at 1/3 of the left and right, and do a three-fold fold.

Pumpkin Marble Toast recipe

23. Turn 90 degrees to roll out the dough.

Pumpkin Marble Toast recipe

24. Fold inward from the left 1/8 position and inward from the right 3/8 position.

Pumpkin Marble Toast recipe

25. Fold in half again.

Pumpkin Marble Toast recipe

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.

Pumpkin Marble Toast recipe

27. The cut side is facing up, and two pieces are joined together.

Pumpkin Marble Toast recipe

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.

Pumpkin Marble Toast recipe

29. Always face up and braid into four strands.

Pumpkin Marble Toast recipe

30. Fold back at both ends.

Pumpkin Marble Toast recipe

31. Put it in the mold and squeeze it slightly with your hands.

Pumpkin Marble Toast recipe

32. Cover with a damp cloth and leave to ferment in a warm place.

Pumpkin Marble Toast recipe

33. Ferment until the mold is nine minutes full and cover.

Pumpkin Marble Toast recipe

34. Put it in the preheated oven, 170 degrees for 30 minutes.

Pumpkin Marble Toast recipe

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.

Pumpkin Marble Toast recipe

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.

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