Sugar-free Low-oil Pumpkin Toast
1.
First, make Polish seeds. After the three materials are mixed until there are no flour particles, cover them with plastic wrap and put them in the refrigerator overnight.
2.
Wash the pumpkin and cut into pieces, heat it in the microwave and let it cool (refrigerate appropriately). Pumpkin puree, Polish seeds and other ingredients are all put into the chef's machine
3.
Mix evenly at low speed and turn to high speed. The beaten dough can open the tough film
4.
The temperature of the beaten dough is 27°
5.
Slightly round and fermented at room temperature to double size
6.
The volume of the fermented dough becomes larger, and the center of the poke will not shrink
7.
Exhaust the dough, divide and round, cover with plastic wrap, and relax for 15 minutes
8.
Single dough roll
9.
Put it in the mold with the mouth down
10.
Preheat the oven when fermenting at 32° to 7 minutes full, 180°
11.
When 8 minutes is full, close the lid, put it into the preheated oven, and bake at 180 degrees for about 30 minutes
12.
Shake out of the oven and release the mold to let cool
13.
After cooling, the slices are sealed and stored.
Tips:
1. Regarding the treatment of pumpkin: wash and peel, heat it in the microwave for about 5 minutes, let it cool (preferably refrigerate) before using it, and heat it in the microwave, so the water content of the pumpkin puree is not much. 2. Sugar-free bread generally needs low-sugar yeast to make better fermentation. 3. The formula is the amount of 2 300G square toasts. If you make 450G square toast, you can multiply all by 0.85. 4. Choose vegetable oil that is colorless and odorless, and liquid grease needs to be added together with other materials at the beginning. 5. The dough mixing, fermentation and baking time are all reference values. 6. If you need to add sugar, the amount of sugar in the formula is 32G.
