This milk pumpkin toast is different from other toasts, there is no basic fermentation after the dough comes out of the film, and there is no relaxation process in between. After leaving the tank, the dough is directly divided and rolled up, and the second hair is also different from other toasts that are fermented to 8 points full, and this toast can be baked as long as it is fermented to 5 points full and fermented to half of the toast mold. This formula is three energy 450 grams of toast mold 2 amounts, baking drawing effect is good, so share with you for reference.
By Apen loves baking
Royalties
- Queen high gluten flour 550 g
- Egg liquid 135 g
- Condensed milk 45 g
- Milk 100 g
- Light cream 22.5 g
- Pumpkin puree 50 g
- Korean baby sugar 85 g
- Salt 5 g
- Fresh yeast 15 g or dried yeast 5 g
- Anjia unsalted butter 100 g
Practice steps
1: Peel and wash the pumpkin, cut into thin slices, steam in water for 20 minutes, then press into a puree and set aside.
2, the cooker cylinder first put all the liquid milk, condensed milk, light cream, pumpkin puree, egg liquid
3, then add all the dry ingredients High gluten flour, baby sugar, yeast salt and butter do not put into the cooker cylinder for the time being.
4: Stir slowly until the dry powder is not visible in the mixing tank and then gradually speed up the cooking machine gear.
5, when the dough is sent through the thick film, that is, 70% of the hair.
6, this time add salt, continue to take a slow stirring.
7, this is 80% hair
8: Add butter at this time and continue to stir slowly.
9: Add butter and stir slowly
10: Until the butter is fully absorbed by the dough, accelerate the stirring speed until it reaches the full expansion stage, glove film.
11. Glove film
12, the dough out of the cylinder, measure the surface temperature, as far as possible to control the surface temperature of 24 ~ 26 degrees. I was 2 degrees taller today.
13. After leaving the tank, no basic fermentation is required, and the dough is directly divided, and each dough is divided into 180 grams.
14, do not need to rub the circle, hand rolled into an oval, a person can not make a video, otherwise shoot a video.
15: Roll out a dough, roll it out as long as possible, and roll it up from top to bottom.
16, this is the first time that all the rolls have been done
17. When rolling the second volume, roll out the interface facing up again.
18, also rolled up from the top down
19, this is the second time all rolled up
20, put in the toast box humidity 70 ~ 75%, temperature 35 ~ 38 degrees. This toast is different from other toasts, in order to prevent humidity from entering the mold, it is recommended to cover the toast mold with a lid for fermentation.
21, we ferment to 5 points full can be, unlike other toast need to be fermented to 8 points full.
22, fermentation to half of the toast mold, with the scale measurement of the highest point to the top 4.5 cm.
23: Preheat the oven at 185 degrees for 10 minutes, put on and off at 185 degrees, bake for 40 minutes.
24. Drawing effect
25, the drawing is still good
Tips
1, when this dough and dough, at first it is relatively dry, do not be afraid, because after adding butter, the dough appears to be less dry, very good to roll, and not sticky. 2, sugar, it is recommended to use young granulated sugar, a little bit of sugar. 3, high gluten flour is recommended to use a little better, preferably better than queen high gluten flour, the drawing effect will be better.
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