How to Make Pumpkin Toast
PumpkinToast is a nutritious and tasty side dish, the key to making this pumpkin toast dish delicious lies in the ingredients and preparation steps.Cooking Network The editor will introduce the simple recipe for pumpkin toast in detail.
Pumpkin Toast Ingredients Introduction
Main Ingredients:
150 grams of pumpkin, 300 grams of high flour One egg 45 grams of sugar, 3 grams of salt, 4 grams of yeast Side Ingredients: 25 grams of butter
The steps to make pumpkin toast:
Steam the cleaned pumpkin slices in a dish for 10 minutes. Prepare the steamed pumpkin and other ingredients.
Mix 150 grams of pumpkin puree, one egg, 300 grams of flour, 4 grams of yeast, 45 grams of sugar, and 3 grams of salt into a bread machine and knead for 20 minutes.
Add 25 grams of butter and continue kneading for another 20 minutes after 20 minutes have passed.The dough for the toast should be slightly higher, as it needs to develop a film to create stretchy, soft bread. After the dough has doubled in size, poke it with your finger; if it does not spring back, it is ready to shape. If unsure, place the dough in a proofing area or use a warm bowl of water inside an oven for proofing.
Shape the dough and divide it into three equal parts, roll them into large tongue shapes and roll them up.
Like this, roll them up.Place the rolled-up pieces in a bread pan and let them rise again. Place them in an oven with a bowl of warm steam for proofing if needed. When risen to about 80-90% capacity, preheat the oven to 170 degrees Celsius for 40-50 minutes, adjusting according to your oven's temperature to avoid burning.
After 45 minutes, remove the baked toast from the oven. The aroma is appealing and the color is vivid.
Turn the toast upside down on a cooling rack and let it cool before slicing.
6. Shape the dough and place it in the bread machine to ferment until doubled in size, then proceed if the indentation does not spring back when poked.
7. Take the dough out, knock out the air, divide into three equal parts, and roll them into large tongue shapes before rolling up.
8. Roll them up as shown.
9. Place the rolled dough in a loaf pan for secondary fermentation.put it in the oven to ferment use a bowl of steaming water placed inside the oven for fermentation
10. Ferment until about 80-90% full, then bake at 340-375°F (170°C) for 40-50 minutes, adjusting according to your oven.
11. After 45 minutes, the baked loaf is ready to be removed from the oven; it smells good and has a nice color.
12. Turn out onto a rack and cool before slicing.
