Pumpkin toast 250g high-gluten bread flour, 20g sugar, 2.5g salt, 2.5g yeast, 10g milk powder, 135g pumpkin puree, 50g whole eggs, 28g milk, 20g butter

1. Put a stirring hook in the steel cup, pour 140 grams of pumpkin and 300 grams of water, set it to cook at 120 degrees and 0 speed for 13 minutes. After cooking, pour out the water, leaving only the cooked ones. For pumpkin, set speed 1 for 1 minute and beat into puree. Take 135 grams of pumpkin puree and set aside.

2. Put the mixing hook into the steel cup, pour in the ingredients except butter, set the 3rd speed for 5 minutes, add butter and salt after the end, set the 3rd speed for 4 minutes and knead into a dough. The glove film can be pulled out.

3. Roll the dough into a round shape, cover it with plastic wrap and place it in a warm place for basic fermentation until it reaches 2-2.5 times. Dip your fingers in flour and poke holes in the dough so that it will not shrink back.

4. Divide the dough into three equal parts, roll it into a round shape, cover with plastic wrap and let it rest for 15-20 minutes. Use a rolling pin to roll the relaxed dough into an oval, roll it into a tube shape and let it rest with plastic wrap for 15-20 minutes. After 20 minutes, roll it into a beef tongue shape again, thin the edge at the end and roll it up two and a half times, with the seam facing down, and put in a 450g toast box until the dough rises until the toast box is about 8 minutes full.

5. Preheat the upper and lower tubes of the oven to 180 degrees. Place the toast box into the lower shelf of the preheated oven. Bake the upper and lower tubes to 170 degrees for 30 minutes. When the top is colored, cover it with tin foil in time and shake it gently when it is released. Just remove the mold