Pumpkin Toast

Name: Pumpkin Toast
Total time: 30 min
Yield: 5
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 Cat 56

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

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 maker two years ago, but I only used it twice. It was troublesome to clean it for half a day after using it. It was already idle in the cupboard, and I have never moved it again. In fact, as long as the formula is appropriate and the method is correct, the film can be kneaded with bare hands. It is not difficult. Through kneading, kneading, throwing, and beating, you can experience the magical changes of the dough and 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 the 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

6. Roll 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, brush the surface with egg wash

10. Preheat the oven, 130 degrees, middle and lower, upper and lower fire, bake for 40 minutes (the color is satisfactory and the tin foil is covered)

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

12. Golden color

13. Canopy 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, it is found that the surface of the bread can be covered with a layer of tin foil.
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.