The most authentic way to make pumpkin toast, the way to make pumpkin toast

Preface. Every time I see the golden and attractive pumpkin toast, I like it very much, I want to eat it, and now I have prepared a toast box, so I quickly tried it, so I steamed some pumpkin at noon and made toast, and the pumpkin seeds were not wasted, peeled the shell, sprinkled on the toast and roasted together, and added a little cheese, but it was added a little too early, and the cheese should be added later when baked.

Material. Ingredients: 65g pumpkin puree, 70g milk, 260g breadcrumbs;

Excipients: 35g sugar, 5g yeast, 2g salt, 35g whole egg, 20g butter, appropriate amount of cheese. Pumpkin toast.

Prepare the materials.

Add all the ingredients except butter and cheese to the bread maker and start the dough mixing process.

After 15 minutes of mixing, add butter and mix for 15 minutes, so that one of the mixing programs in my bread maker is over, and then I start the dough making program for 1 hour and 30 minutes.

At the end of the dough process, remove the dough from the air and divide it into two rounds, and let it relax for 10 minutes.

Then roll it out into a long tongue shape, turn it over and roll it up.

Place in the toast box.

Enter the oven to ferment.

When it is 7 or 8 minutes full, brush with egg wash and sprinkle with cheese.

Preheat the oven to 150 degrees on top and 190 degrees on bottom and bake for 35 minutes.

Tips: This time, when I baked the cheese, I put it a little early, and in the end I basically couldn't taste the cheese, I thought that the cheese could be put in 10 minutes before the baking, otherwise it would be the same as me, and I wouldn't feel anything.

Pumpkin toast ingredients introduction250g of gluten flour, 22g of milk powder, 25g of corn oil, 30g of sugar, 135g of pumpkin puree, 40g of whole egg liquid, 3g of yeastSteps to make pumpkin toast

1. Steam the pumpkin in a steamer for later use. (Generally, it can be steamed for 20 minutes after the water is boiled) 2. Steamed pumpkin is pureed while it is hot.

3. Put pumpkin puree, corn oil, whole egg liquid, salt and sugar into the bucket of flour ear lead hail.

4. Sift in the flour, put in the milk powder, and put in the yeast.

5. Start the kneading program of the bread machine, knead the dough for 20 minutes, and then start the bread dough program, and it will be sent after 90 minutes.

6. Take out the dough and knead it well to relax.

7. Divide the dough into 3 dough pieces, knead well and relax for 5 minutes.

8. Roll out each dough into a long oval shape.

9. Roll up. 10. Then roll it out into long strips, as wide as the toast mold, and roll them up.

11. Put it in the toast box and ferment it for a second time.

12. The second fermentation is 7 minutes full.

13. Put it in the preheated oven, middle and lower, 180 degrees, up and down, and bake for about 30 minutes.

Tips

The pumpkin is adjusted up and down by 10 grams depending on the water content.

The oven time is set according to the temper of your own oven.

<> "Prepare ingredients: 320g of high-gluten flour, 60g of sugar, 4g of highly active yeast, 1 chicken reed egg (about 60g), 65g of pumpkin puree, 90g of iced milk, 2g of salt, 30g of butter.

Method: 1. Prepare 65g pumpkin puree, slice pumpkin and steam it in a pot, make it into a delicate puree, and let it cool for later use

2. Add gluten flour, yeast, sugar, eggs, pumpkin puree, milk to the bowl, mix these ingredients into a flocculent, knead into a ball, and wake up naturally for 30 minutes

3. When the time is up, start kneading, add the softened butter and salt for about 5 minutes, knead them all in, knead well, continue to turn on the push mode, knead out the glove film, finish it round, put it in a basin, seal and ferment until it is twice as large

4. After proofing, take out the dough and press and exhaust it, divide it into 3 equal parts, knead it to make a round of the town, first take a small dough and roll it into a large round piece, roll it up, roll it up, roll it up, roll it up, put it in the toast mold, roll it all up, continue to seal and ferment until the toast mold is 7 or 8 minutes full and coarse

5. Preheat the oven to 170 degrees for 40 minutes (the oven temperature is different, adjust it according to the actual situation), shake it out of the oven, pour it out and let it cool.

<> "How to make creamy pumpkin toast."

Whipping cream pumpkin empty slippery toast.

Ingredients: 280 high flour, 70 milk Qi Chong, 1 egg, 30 sugar, pumpkin puree, 70 Ain Moore whipping cream, 63 salt, butter, 15, fresh yeast 9

Method: Peel the pumpkin and steam it and let it cool for later use, I use Xinjiang pumpkin with less water, please reserve 30 grams of milk with other pumpkins, depending on the situation.

The dough part of the ingredients is kneaded into a dough by the cooking machine at low speed, and then turned to high speed to beat out the glove film.

The first fermentation temperature is 35 and the humidity is 85 to twice the size, divided into 3 equal parts, rounded and relaxed for 15 minutes, rolled long, rolled up and then relaxed for 15 minutes, and the second roll is put into the wax box mold next to the toast bucket.

The temperature of the second fermentation is 38, the humidity is 95, and the fermentation is 9 minutes full.

Bake in an open-hearth oven at 170 and 180 for 30 minutes, color and cover with tin foil.

1. Ingredients: 2 slices of toast, appropriate amount of pumpkin puree, 1 egg.

2. Excipients: a little oil.

3. Method: 1) Ingredients: 2 slices of toast, appropriate amount of pumpkin puree, 1 egg, a little oil.

2) Heat the steamed pumpkin in the microwave to remove excess water and set aside.

3) Beat the eggs and set aside. hood.

4) Cut off the skin on all sides of the toast.

5) Gently roll with a rolling pin.

6) Spread the pumpkin puree to the surface.

7) Roll up. Qiaoming.

8) Heat a pan and pour the oil.

9) Put the toast rolls in the egg mixture, and cover the whole body with the egg mixture.

10) Put it in a pan and tumble while frying.

11) Fry each end separately as well.

12) Golden brown all over, remove from the pan.

13) Cut into sections and serve.

Material. 130 grams of pumpkin puree, 200 grams of high powder, 50 grams of low powder, 48 grams of eggs, yeast grams, salt, 20 grams of sugar, 10 grams of butter good auspicious nai.

Method. 1.All the ingredients except for the yellow banquet oil are kneaded until smooth, and then the butter is added and kneaded until a transparent film appears, even if there are holes, the edges of the holes are smooth. Ferment to twice the size.

2.Divide into eight portions.

3.Rounding. 4.Place in a 450g toast mold and ferment until twice the size. Preheat the oven at 180 degrees and lower for about 30 minutes.

First of all, the pumpkin is completely steamed, then the pumpkin can be pureed, mixed into the stool of the raw material for making bread, then burned and stirred into a simple and coarse depression, and finally baked it into bread.

Step 1: Wash and peel the pumpkin and put it in the steamer.

Step 2: Steam and puree the pumpkin.

1.Peel and dice the pumpkin and steam it.

2.Put the pumpkin and milk in a wall breaker or food processor to puree the pumpkin.

3.Put the liquid ingredients into the Dongling Xiaoqing next to the new bread machine, then put the flour into the bread machine, put the salt and sugar in the diagonal, dig a small pit in the flour and put the yeast, and start the dough program for 40 minutes (you can use your mobile phone to set the program directly in Ali Xiaozhi).

The Minute Mixing program includes 2 stirring and mixing procedures, after mixing 1, it will stand for 10 minutes to carry it, if the lid of the bread maker has been opened before, it must be covered at this time, and before the second stirring, add the butter that has been softened in advance.

5.Kneading to the complete stage, you can pull out the film, start the menu 14 fermentation thawing function, choose 40 minutes.

Peel and cut the pumpkin into pieces, steam, press into a puree, and set aside.

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Mix all ingredients except butter and knead into a smooth dough. Knead the dough until it is in a coarse film, add butter and continue to knead until it is complete, and you can pull out a strong transparent film.

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Roll the dough round and cover with plastic wrap and place in a warm place for basic fermentation.

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Ferment to double, and poke holes in the dough with your fingers in flour without retracting.

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Remove the dough and try to be as smooth side down as possible.

Press and fold with both hands to vent.

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Divide the dough into three equal portions.

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Roll the back cover with plastic wrap to relax for 15-20 minutes.

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Roll out the loose dough into an elliptical shape with a rolling pin.

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Roll into a tube. <>

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Cover with plastic wrap and relax for 15-20 minutes.

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Roll it out again into a cow's tongue and read Zheng pat.

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The end is thinned and rolled up.

Two and a half turns. <>

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Close side down, put in the Sanneng 450g toast box.

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Put hot water in the oven, set the temperature of the fermentation mode to about 35 degrees (you can also set it according to your own oven or not), and set the time to about 50 minutes, <>

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Wait until the dough rises until the toast box is 8-9 minutes full.

Preheat the upper and lower tubes of the oven at 180 degrees.

Place the toast box in the lower layer of the preheated oven, bake at 160 degrees on the top tube and 180 degrees on the bottom tube for 40 minutes. If the oven cannot be controlled, please bake at 180 degrees with the upper and lower tubes.

The top should be covered with tin foil in time.

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The mold can be demolded with light vibration when it comes out of the oven.

Store tightly sealed after complete cooling.

Toast always likes to be bagged for a few hours or slice it overnight.

ForewordI bought pumpkin and put it away for several days, but the children didn't eat pumpkin, so they thought about what to do to make them eat, and they thought that making toast was nutritious. The toast is also very beautiful in color and soft and delicious.

Ingredients: 250g of gluten flour, 100g of pumpkin puree, 4g of yeast powder, 25g of eggs;

Excipients: appropriate amount of water, 20g of cream, 20g of white sugar

Pumpkin toast. 1 All ingredients, except for the cream, knead into a dough.

2Add the cream again.

3Knead until the tendons are extended, and ferment until they are twice as large.

4Put the dough in two, roll it out into a long shape and roll it up5Put it in the toast mold.

6 to 9 minutes full, preheat the oven to 170 degrees, lower heat 200 degrees 7 and bake for 40 minutes.

Tip: Cover with tin foil once you have colored.