Pumpkin Toast

Pumpkin Toast

1. Put the materials of the medium kind of dough into a bowl and knead the dough, cover it with plastic wrap, and put it in the refrigerator to ferment.

2. Take out the medium-sized dough that has been fermented in cold storage to double its size.

3. Tear into small pieces and put in the bread machine.

4. Add all kinds of dough materials except butter and knead the dough until it comes out of the film, put it in a warm place and ferment to double its size.

5. Fermented dough.

6. Divide the dough into the same size, knead the dough and let the dough rise for 20 minutes.

7. Roll out the awake dough into a beef tongue shape.

8. Roll it up and put it in a toast box.

9. Brush the egg liquid after fermenting to twice the size.

10. Preheat the oven at 180 degrees and bake for 35 minutes.

11. After baking, take out the toast and let it cool.

12. slice.

Tips:

The amount of pumpkin puree of the medium kind of material is controlled by the thickness of the pumpkin puree, the liquid (egg) in the flour is controlled by the draft of the flour, and the temperature of each oven is controlled by yourself for about 30-40 minutes.