Pumpkin Sunflower Toast

Name: Pumpkin Sunflower Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 150g Pumpkin puree; 4g yeast; 1 piece egg; 30g Sunflower seeds

by Yuchi Pink

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

During this time, the weather is getting hotter and hotter, so bread fermentation is no longer a problem. In order to deal with the leftover pumpkins at home, I made pumpkin toast with pumpkin puree and put sunflower seeds in it. The pumpkin toast I made this time is not sugar, and it is healthier with less oil and sugar.

Ingredients

Pumpkin Sunflower Toast

1. The pumpkin is steamed and pressed into a puree; put the high flour, pumpkin puree, yeast powder, salt, eggs, honey, and milk into the bread machine. (Add milk as appropriate. Because the water content of pumpkin puree is different, you can put a little less first, and then slow it down. Add slowly)

2. Select the kneading program, add butter after 15 minutes, and stir until the dough can pull out the fascia. The kneaded dough will be fermented for the first time, and it will grow to 2 to 3 times its size; divide the dough into three parts and leave it at room temperature for 15 minutes.

3. Roll the dough into a beef tongue cake shape, spread sunflower seeds on top, fold both sides inward, and then roll up

4. Put it in a toast mold for the second fermentation, until it is double to 3 times the size, rinse with egg liquid, sprinkle with sesame seeds; after the oven is preheated, put the baking net on the penultimate layer, and bake at 180 degrees for 30 minutes