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Making method and formula of pumpkin toast
Pumpkin bread flour 250g, sugar 20g, salt 2.5g, yeast 2.5g, milk powder 10g, pumpkin puree 135g, whole egg 50g, milk 28g and butter 20g.

1. Put the mixing hook into a steel cup, pour in140g pumpkin and 300g water, and set the speed of 13 minutes to 120 degrees. 0, then pour out the boiled water, leaving only the boiled pumpkin, and set the speed of 1 min to 1 for mashing, and take 65438.

2. Put the mixing hook into a steel cup, pour in ingredients except butter, set the third speed for 5 minutes, then add butter and salt, set the third speed for 4 minutes to form dough, and then pull out the glove film.

3. After the dough is rounded, cover it with plastic wrap and put it in a warm place for basic fermentation. After fermentation for 2-2.5 times, the fingers sticking flour on the dough will not retract.

4. Divide the dough into three equal parts, roll the dough into an oval shape with a rolling pin, roll it into a cylindrical cover, relax the plastic wrap for 15-20 minutes, roll it into a cow tongue again, roll it up for two and a half turns after the end is thinned, close it, and put it into a 450g toast box until the dough is fermented in toast box.

5. The upper and lower tubes of the oven are preheated 180 degrees, and the toast box is placed in the lower layer of the preheated oven. Bake the upper and lower tubes at 170℃ for 30 minutes, cover the top with tin foil in time, and demould after light vibration.