Pumpkin Toast
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the high-gluten flour, pumpkin puree (pumpkin steamed and peeled and sieved), dry yeast, fine sugar, salt, and put them in the mixing bowl of the dough mixer and mix well.
2. Add milk and whipped cream and stir slowly for 2 minutes, and stir quickly until the dough is smooth and filmy. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
3. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth and filmy.
4. Put the beaten dough into a container and cover with plastic wrap, and put it in a warm place for proofing.
5. Proof to double the size.
6. Sprinkle high-gluten flour on the chopping board, take out the proofed dough, divide into 2 portions, cover with plastic wrap after rounding, and let it rest for 15 minutes.
7. Take a dough and squeeze it by hand, and use an exhaust rolling pin to roll it into an oval dough from the center of the dough upwards and downwards.
8. After turning it over, fold it down from the top third to the bottom and press it tightly.
9. Fold it one third from bottom to top and press it tightly.
10. With the opening facing down, use an exhaust rolling pin to roll the dough into a rectangular dough that is the same width as the fruit strip model from the center of the dough and upward and downward.
11. After turning the dough over, evenly sprinkle with roasted pumpkin seeds (bake in a 150 degree oven for 5-6 minutes).
12. Roll into a cylindrical shape from top to bottom.
13. After the roll is finished, pinch the cuff tightly.
14. Put the rolled pumpkin toast dough into the fruit strip mold with the mouth facing down, and cover with plastic wrap for final fermentation.
15. Brush with a thin layer of whole egg liquid after fermentation.
16. Put it in an oven preheated to 190 degrees in advance, bake for about 30 minutes, and demould immediately after it is out of the oven.
Tips:raw material:
300 grams of high-gluten flour, 130 grams of pumpkin puree, 3 grams of dry yeast, 25 grams of caster sugar, 3 grams of salt,
30 grams of milk, 70 grams of whipped cream, 15 grams of butter, 60 grams of pumpkin seeds
Decoration: appropriate amount of whole egg liquid
Mould: Sanneng Fruit Bar (2 servings)
