Shredded Pumpkin Bean Paste Toast
1.
Except oil, salt, and yeast, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead until Fully extended state).
2.
Ferment in a warm place to double its size.
3.
After the dough is fermented, take out the air, divide into 2 equal parts, round, cover with plastic wrap and relax for 15 minutes.
4.
Take a portion of the dough and roll it into a rectangular shape. Spread the red bean paste evenly on it.
5.
Fold the right third to the middle, and then fold up the left one.
6.
Cut into three strips longitudinally, do not cut the head.
7.
Make a braid and fold the two ends toward the bottom.
8.
Put the shaped dough rolls into the toast box.
9.
Proof for the second time until 9 minutes full, and brush the surface with egg wash.
10.
Preheat the oven, 130 degrees, middle and lower, upper and lower fire, 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 for a while. When there is residual heat, put it in a fresh-keeping bag and keep it sealed.
12.
Golden, standing upright.
13.
Fluffy and soft.
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 colored 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.
