Low sugar and oil~~~Healthy Pumpkin Toast
Overview
This pumpkin toast is often made for family members, mainly because children usually don’t want to eat pumpkin. For children who are picky eaters, I always find ways to add various ingredients to the food that the children usually do not want to eat. This time, the children can accept pumpkin when put into toast. Pumpkin is a natural pigment and moisturizer. The toast made is not only beautiful in color and appetizing, but also can make the toast more delicate and soft. Low in sugar and oil, suitable for the elderly and children. It is a very good choice for making sandwiches. My pumpkin is very sweet. Although I add less sugar, it still has a sweet taste. For pumpkins that are not very sweet, it is recommended to add a little more sugar.
Tags
Ingredients
Steps
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Pumpkin is steamed and pressed into puree.
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Put the high flour into the pumpkin puree and rub it into granules by hand.
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Add beaten eggs.
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Add milk powder, sugar and salt.
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Add vegetable oil and stir with chopsticks to mix evenly.
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Add 25 grams of water to the yeast, mix well, and pour into the flour.
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Knead into a dough.
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Knead into glove film. After kneading the dough, beat it a few times and the film will come out easily.
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After fermentation 2-2.5 times in size, exhaust air.
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Divide it into 3 equal parts, roll it out twice and put it into the mold.
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Ferment until 9 minutes full, then bake in the oven for 35 minutes at 180 degrees for the last 2 layers. (The surface is not brushed with egg wash, but it should be covered with tin foil after coloring)
