1. The pumpkin is peeled and cut into pieces, steamed and pressed into puree for later use. Put the liquid part first, and place the sugar and salt diagonally.
2. Add other flours and yeast last.
3. Set up two kneading procedures and knead into a smooth dough. The basic fermentation is in use with the fermentation program.
4. Fermented to 2-2.5 times, the dough will not shrink when the fingers dip in the flour and poke holes in the dough. Take out the dough, press and fold it with both hands to exhaust.
5. Divide the dough into three equal parts. After rounding, cover with plastic wrap and relax for 15-20 minutes.
6. Roll the loose dough into an oval shape with a rolling pin.
7. Roll into a tube shape, relax the lid with cling film for 15-20 minutes, roll it out again into a beef tongue shape, fold the left and right sides inward, roll up from top to bottom, and roll up the end after pressing the thin edge.
8. Put it in a 450g toast box with the mouth down.
9. Put a bowl of hot water in the oven, put it into the toast box, use the temperature and humidity in the oven, until the dough ferments to the toast box 8-9 minutes full. The upper and lower tubes of the oven are preheated at 180 degrees for 5 minutes, the toast box is placed in the lower layer of the preheated oven, and the upper and lower tubes are baked at 180 degrees for 40 minutes. The top of the color should be covered with tin foil in time.
10. The mold can be demolded after being released from the oven, and the mold can be sealed and stored after it is completely cold.
Tips:1. The humidity of pumpkin puree is different, so the liquid of the recipe may be quite different, so please be flexible.
2. Please wait patiently during the cooling process of the toast, don't slic or tear it in a hurry.
3. In cold weather, the yeast can be appropriately increased to 3-4 grams. In addition, please choose the most convenient and most accustomed method for fermentation.
