Pumpkin Toast

Name: Pumpkin Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 550g Plain flour; 280g Cooked pumpkin puree; 6g yeast; 50g Sugar; 2 pcs egg; 30g Corn oil; 1 tsp salt

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When you first learn to make noodles, you always make them according to standard recipes and ingredients, such as high-gluten flour for bread, low-gluten flour for cakes, and all-purpose flour for steamed buns. However, after making more, you can do whatever you want. It’s a whim, changing tricks, picking local ingredients, and making all kinds of unusual pastries according to unconventional methods. For example, today’s toast is made with ordinary (medium gluten) flour and kneaded by hand. I bought a bread machine three years ago, but I only used it twice. It was troublesome to clean for half a day after using it. I have already left it in the cabinet and I have never moved it again. In fact, as long as the formula is right and the method is right, the film can be kneaded with bare hands It is not difficult. Through kneading, kneading, throwing, and beating, you can not only experience the magical changes of the dough, but also enjoy the entire kneading process. This pumpkin toast made with ordinary flour is baked at low temperature. It is golden in color, particularly soft and loose, and has a unique taste. However, if you want a more tenacious taste, it is better to use high-gluten flour to make it more gluten. The bread ingredients this time are two 450 grams of toast. "

Ingredients

550g Plain Flour
280g Cooked Pumpkin Puree
6g Yeast
50g Sugar
2 pcs Egg
30g Corn Oil
1 tsp Salt

Pumpkin Toast

1. Except oil, salt and yeast, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight, take it out the next day, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) →Corn oil (knead to fully expanded state).

2. Ferment in a warm place to double its size.

3. After the dough is fermented, take it out and divide it into 6 equal parts.

4. Roll the dough into an oval shape.

5. Fold in half left and right.

6. Roll it up and down into a long strip.

7. Roll up.

8. Put the shaped dough rolls into the toast box for a second proofing.

9. Proof until 9 minutes full, and brush the surface with egg wash.

10. Preheat the oven, 130 degrees, middle and lower, upper and lower fire, and bake for 45 minutes (the color is satisfactory and the tin foil is covered, and the baking time and temperature are adjusted according to the own oven).

11. Take it out immediately after roasting, demould, and let the side buckle cool on the cooling net.

12. Golden color.

13. The canopy is loose and soft.

14. The finished product is plump, not sunken, and does not collapse.

Tips:
1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of cooked pumpkin puree needs to be increased or decreased according to the water absorption of the flour.