High-gluten flour 750g Condensed milk 75 grams
Fine sugar 42 grams Salt 9 grams
Milk 140g Fresh yeast 22 grams
Whole eggs 54 grams Butter 45g
Milk powder 30g Pumpkin puree gram
How to make pumpkin condensed milk toast # Lidong the first supplement# Illustration of how to make one-time fermented pumpkin condensed milk toast 1

Step 1

Peel and cut the pumpkin into cubes, steam or cook it in the microwave, let cool and then refrigerate until ready to use. # Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 2

Step 2

Prepare all the ingredients and soften the butter in advance. # Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 3

Step 3

Add all the ingredients for the dough except butter and yeast into the bucket of a chef's machine, and knead until stretched.When a thick film forms, add butter and yeast and knead until fully expanded. The glove membrane can be stretched out. The stretched membrane should be elastic and stretchable, and the edges of the holes should be smooth. # Lidong the first supplement# One-time fermented pumpkin condensed milk toast Illustration of how to do it 4

Step 4

There is no need to ferment the dough, just divide it into nine parts and roll them into balls, then let them rest for about 20 minutes before rolling. # Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 5

Step 5

Take a piece of loose dough, roll it out from the bottom upward, turn it over and arrange it, then fold the left and right 1/3 parts to the middle, continue to roll it out to about 38 cm in length, arrange it and roll it up. ‼ Note that the light side faces out at the end.# Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 6

Step 6

Put them into the mold one by one, ferment at a temperature of 32 degrees and a humidity of about 75% until the mold is about 90% full. # Lidong the first supplement# One-time fermented pumpkin condensed milk toast Illustration of how to do it 7

Step 7

The oven temperature is set to 140 degrees for upper heat and 220 degrees for lower heat to preheat in advance. # Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 8

Step 8

Put the fermented dough into the lower shelf of the oven, adjust the temperature to 130 degrees for the upper heat, 210 degrees for the lower heat, and bake for 32 minutes. # Lidong the first supplement#One-time fermented pumpkin condensed milk toast Illustration of how to do it 9

Step 9

Golden and very appetizing Pumpkin Condensed Milk Toast Recipe

♨Thinking: 1️⃣ I use Beibei pumpkin puree, which has a very low water content, so please be sure to reserve at least 70g of liquid for adjustment when kneading the dough, and adjust flexibly according to your actual situation. 2⃣The oven must be fully preheated. The oven must be preheated in advance before the bread is fermented. 3⃣Put the yeast later to prevent early fermentation during the kneading process. In order to control the noodle temperature in the hot summer, you can use ice buckets, ice ingredients, refrigerated instant noodles and other methods to control the noodle temperature. 4⃣Fresh yeast is more explosive and dry yeast cannot be used instead. The ratio of dry to fresh yeast is 1:3. 5⃣The surface temperature of the beaten dough should be controlled at 25-26 degrees and should not exceed 28 degrees. 6⃣The time and temperature in the recipe are for reference only, please adjust flexibly according to the temperament of your own oven. I use low sugar toast boxes. 7️⃣Do not store toast in the refrigerator, as it will accelerate the aging of the bread. If you can't finish it, you can let it cool, slice it, seal it and freeze it for storage. ㊙When eating, take out the toast slices to warm up, pan-fry until both sides are golden brown, or bake in the oven at 180 degrees for about 4 minutes.