Harvest Pumpkin Toast
Overview
Autumn is the season of harvest and fruits. In order to match the theme of the Petrus Baking Competition: Autumn with fruits, pumpkin puree is used instead of water. The dough is divided into two parts, one part is used as a big pumpkin, and the upper part is made into a hand-shaped small pumpkin. The harvest pumpkin is made by kneading the dough with a bread machine, fermenting, and baking.
Tags
Ingredients
Steps
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In the bread machine barrel, first put pumpkin puree, eggs, yeast, then sugar, powder, and salt
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Enable the dough kneading program of the PE9600WT bread machine and start kneading the dough. One program lasts for 30 minutes
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Take out the evenly kneaded dough and roll it into a round shape. Take out the mixing blade and put the dough back into the bread barrel. Start the fermentation program and set the time for one hour and thirty minutes
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Dough that has been fermented
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Take out the dough and press it to deflate, divide out 200 grams of dough, roll up the rest of the dough and put it back into the bread barrel, start the fermentation program for the second batch, and set the time by a small amount
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Divide the dough into 4 equal portions, roll into balls and place in the middle of the intersection of the lines in the picture
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Pinch up the cotton thread and tie it into a knot, put it in a warm place for the second rise, and cover the surface of the dough with plastic wrap to keep it moist
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Small dough that has been fermented
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After the dough has fermented in place, put the small dough back into the bread barrel. As a result, you can only put 3 pieces of dough after fermentation, and the other one is reserved as a medium seed
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Start the baking program of the bread machine and set the time to 45 minutes
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After baking the bread, take it out and let it cool
