Chinese Pumpkin Toast

Overview

Life is full of twists and turns, and I like to make bread recipes the most. This medium-sized pumpkin toast is another product of my experiment. I am very satisfied with the finished product. The texture is good and the color is beautiful. The toast is still very soft after being stored for three days. I like Zhongzhong’s recipe very much. The day before, I mixed the Zhongzhong and refrigerated it for overnight fermentation. The next day, I mixed it with the main dough, kneaded it, fermented it, and baked it. The bread baked with the medium variety has a more delicate texture, better softness, and is not easy to age. Friends who like it can try it! Ingredients: Medium: 220g pumpkin puree, 350g bread flour, 5g yeast. Main dough: 150g bread flour, 70-80g milk, 60g eggs, 40g sugar, 5g salt, 40g butter.

Tags

• baking
• bread flour
• butter
• egg
• pumpkin puree
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Put the Chinese ingredients into the mixing tank of the ukoeo801 chef machine.

   

3. 3 Install the mixing tank in place, turn on the second gear to knead the medium seeds into a ball. Do not turn on the high gear all at once, as the flour will easily splash.

   

4. 4 Knead the dough, cover it with plastic wrap and let it ferment at room temperature for half an hour, and finally put it in the refrigerator to ferment for more than 17 hours.

   

5. 5 Let the dough rise until 3-4 times in size.

   

6. 6 Put the milk, eggs, sugar and salt in the main dough diagonally apart from the butter. Put the bread flour into the mixing jar. Tear the medium dough into small pieces and put it into the mixing jar.

   

7. 7 Install the mixing tank, first use the second gear to mix the medium dough and the main dough together, then switch to the third gear and knead for two minutes.

   

8. 8 Finally, use the fourth gear to knead until the dough is smooth and reaches the expansion stage, and a thicker film can be drawn out.

   

9. 9 Add the softened butter and knead at the third speed until the butter is absorbed. Then knead at the fourth speed until the dough is complete and the dough can be pulled out into a relatively uniform and thin film.

   

10. 10 Take out the dough and divide it into six parts (twice the amount I made, and the recipe given is also the amount of two toasts).

    

11. 11 Roll into balls, cover with plastic wrap and let rest for 15 minutes.

    

12. 12 Take out a piece of loose dough and roll it into a long tongue shape.

    

13. 13 Fold both sides toward the middle.

    

14. 14 Use a rolling pin to flatten the bottom slightly.

    

15. 15 Roll up the dough from top to bottom, evenly, not too tightly, and roll the dough out one by one.

    

16. 16 Pat the dough into a toast mold at an equal distance and put it into the oven for fermentation. Put a bowl of hot water in the oven to increase the humidity and temperature. After fermentation for about 40 minutes, it will reach 80% full. Preheat the oven to 180 degrees for 10 minutes. Put it in the preheated oven and put it in the last layer of the oven to 180 degrees for about 40 minutes. Remember to cover it with tin foil when it is colored.

    

17. 17 Take out the baked toast immediately, put it on the grill to dry until it is warm to your hands, and store it in a plastic bag.

    

18. 18 Slice it into slices when eating, or tear it by hand, whichever you like.

    

19. 19 Finished product pictures

    

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