Golden pumpkin toast

Overview

When I was making bread a few days ago, I remembered that there was still some pumpkin puree left after steaming it on the first day. I had seen friends make pumpkin toast before and it was very beautiful, so I tried it. The finished product was golden and very beautiful! After baking, I took photos. I was going to wait for my daughter to eat it when she came back, and then take pictures of the inside. As a result, my daughter invited her friends to play at home and divided them up. Finally, I got a small piece to take pictures of the tissue inside. It was really super soft. No wonder the little ones kept saying it was delicious! I consulted several experts and modified the recipe myself based on the existing pumpkin puree.

Tags

• baking
• toast
• butter
• cake flour
• egg liquid
• high powder
• pumpkin puree
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Place all ingredients (except butter) into bread pan.

   

2. 2 Start a dough kneading program.

   

3. 3 After one program ends, add butter and start another dough mixing program.

   

4. 4 Knead into a smooth dough.

   

5. 5 Ferment until doubled in size.

   

6. 6 At this time, make the filling. Add butter and sugar to the pumpkin puree and microwave for 3 minutes until the butter and sugar are melted (this is my lazy version. If you have time, you can use a bread machine to make pumpkin puree).

   

7. 7 Take out and mix well.

   

8. 8 After the dough is deflated, divide into three portions, cover with plastic wrap and rest for 30 minutes.

   

9. 9 Roll it into an oval shape and thin the lower edge.

   

10. 10 Apply a layer of pumpkin puree.

    

11. 11 Roll it up from top to bottom and put it into the toast mold.

    

12. 12 Leave to ferment in a warm place.

    

13. 13 Brush with a layer of egg wash and sprinkle a layer of coconut on top.

    

14. 14 Preheat the oven to 180 degrees for about 40 minutes. I covered it with tin foil for about 20 minutes.