Super Soft Brushed Pumpkin Toast
1.
Prepare the ingredients you need
2.
Let’s make the soup first, add 100 grams of weighed purified water to the non-stick pot, and then pour 25 grams of Jinshan Japanese Toast Flour
3.
Stir a little with a spatula, put it on the induction cooker, turn on a small fire, stir while heating, and stir it into a thick paste. Let cool at room temperature and set aside
4.
Cut the pumpkin into small pieces, steam it in a steamer, stir into a puree for later use
5.
Put soup seeds and pumpkin puree in the bread machine
6.
Then add the weighed Jinshan Japanese toast flour
7.
Sugar and salt are placed on the opposite corner of the bread machine
8.
Dig a hole in the middle to put high-sugar-tolerant yeast into it, turn on the kneading program of the bread machine and start kneading
9.
Knead the dough for about 20 minutes, add unsalted butter, then knead the dough for 20 minutes
10.
Use scissors to cut a small piece of kneaded dough, check whether the glove film can be pulled out, if not, knead it for a while
11.
Put the dough on the panel, gently press the exhaust, and divide it into 2 equal parts. Cover with a safety film and let it stand for a while. This recipe contains a lot of water. If the dough is too sticky during the operation, you can sprinkle it on the console A small amount of flour to prevent sticking
12.
Put the raisins in a bowl and soak for a while, wash and dry, and set aside
13.
Take a portion of the dough, roll it into a tongue shape with a rolling pin, and sprinkle an appropriate amount of raisins on it
14.
Roll up, pinch tight at the end, and operate another dough in turn
15.
Place two faces crossed
16.
Take the center as the fixed point and twist together, similar to twisting
17.
Put the dough in the toast box, tidy it up, ferment, the temperature is about 40 degrees, about 1 hour, the dough will ferment until the toast box is 8-9 minutes full
18.
The surface of the dough is lightly brushed with a layer of whole egg liquid or not
19.
Preheat the oven, heat up and down, 175 degrees, put the middle and lower layer, bake for 40 minutes, and cover with tin foil in time after the color is satisfied
Tips:
The water content of pumpkin puree is different. You can increase or decrease the amount of flour appropriately. You can freeze and store the toast if you can’t finish it.
