Low-fat and low-sugar pumpkin toast

Overview

Pumpkin is very sweet, so there is very little sugar, and there is no butter, only a little vegetable oil, so it can be said to be low-fat and low-sugar. And pumpkin is very good for regulating blood sugar. This pumpkin toast is golden in color, very light, and suitable for breakfast.

Tags

• baking
• bread
• egg
• high gluten flour
• pumpkin puree
• sugar
• yeast
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Peel the pumpkin and cut into cubes.

   

2. 2 Cook it in the microwave, put it in a plastic bag and press it into puree, and let it cool.

   

3. 3 Put the material into liquid first,

   

4. 4 Pumpkin puree,

   

5. 5 Then put the flour into the bread bucket and start a dough mixing process. Use an imix program again. After kneading, let it sit for 20 minutes.

   

6. 6 Use your hands to knead the dough into a round shape.

   

7. 7 Take out the mixing knife and put the dough in the bread barrel to ferment until it doubles in size. Poke a hole in the middle of the dough with your hands. If it does not shrink back, it means it has risen.

   

8. 8 Deflate the dough and cut it in half, wrap it in plastic wrap and let it rest for 15 minutes.

   

9. 9 Roll out a piece of dough into a long strip, fold the two sides, then roll it out into a long strip on the other side, roll it into a roll, and put it in the toast box.

   

10. 10 Do the same with the other dough.

    

11. 11 Let the oven rise until it is eighty full and preheat the oven. Place the toast box on the grill, middle and lower levels, heat up and down, 170 degrees, 40 minutes. When there are 10 minutes left in baking, brush a layer of honey water on the surface of the bread.

    

12. 12 Take out the toast box and unmold while hot.