Pumpkin toast

Overview

The golden autumn temptation of Pumpkin Toast (food event) Pumpkin, the golden color, represents the fruitful autumn; Pumpkin, a civilian ingredient that can be seen everywhere in front of and behind the house; Pumpkin, a highly versatile vegetable; I plan to make many pumpkin dishes, take your time. Pumpkin is a natural pigment that can color food, and the effect is excellent. I made pumpkin hair cake a few days ago, and today I made this pumpkin toast. The pure color is fascinating. By the way, I’ve been making a lot of toast lately, and I’ve always been craving for a certain food. Ingredients: 170 grams of steamed pumpkin, 420 grams of flour (including 370 grams of high flour and 50 grams of low flour), 100 grams of water, 40 grams of sugar, 30 grams of butter, 5 grams of yeast, 4 grams of salt. Please note here that the water content of pumpkins varies greatly. The recipe is for reference only. If you use 300 grams of flour, the maximum is 120 grams of pumpkin puree, 250 grams of bread flour, 50 grams of cake flour, 70 grams of water, 30 grams of sugar, 20 grams of butter, 3 grams of yeast, and 3 grams of salt. Leave water for adjustment during operation, and judge the suitability of the dough based on normal experience.

Tags

• baking
• bread
• bread flour
• butter
• cake flour
• pumpkin puree
• white sugar
• yeast
• water

Ingredients

Steps

1. 1 Put the steamed pumpkin and water into the bread machine bucket.

   

2. 2 Add other ingredients except butter.

   

3. 3 Mix into dough first.

   

4. 4 Then start the dough mixing program of the bread machine and knead into dough. I used three kneading cycles, adding butter during the third kneading cycle. Then let the dough rise.

   

5. 5 Divide and deflate the risen dough into three 150g pieces of dough. Use a 450g toast box to make this. Divide the rest into three portions, just enough to use the fruit bar box. Round and relax respectively.

   

6. 6 Roll the rested dough into a long shape.

   

7. 7 Shape it into a rectangular shape, with the width smaller than the width of the toast, leaving a place for proofing, otherwise the toast will not rise at all sides. This is what I just concluded.

   

8. 8 Roll up the rectangular dough from one end and roll the other end into an irregular thin edge with your hands, which makes it easier to shape.

   

9. 9 Roll it up, mine is a bit wider, I’ll adjust it next time.

   

10. 10 Make the three portions of dough one after another and put them into the toast box. The small dough is made the same way.

    

11. 11 Put it in the oven to rise until the toast is about 60-70% full, which will take about half an hour. Then bake at 180 degrees for 40 minutes.

    

12. 12 The toast box is left uncovered and needs to be covered with tin foil after grilling and coloring. This one is baked in a fruit strip box, and it feels even more delicious than big toast.

    

13. 13 The baked toast comes out of the oven in time and is placed on the baking rack to cool naturally. Let cool thoroughly, slice into slices and place in airtight plastic bags. If you need to store it, it's best to freeze it, but not for more than a week. Let it warm before you eat it.