Mini toast. Cream Pumpkin toast recipe-Chinese Food-best chinese food recipes-cooking food

Mini toast. Cream Pumpkin toast

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Today's video is not recorded well. The format is wrong. It's not clear. Everyone save the recipe first. I'll take the time to update the video. You can also refer to my (milk flavored hand shredded toast) video first. The same way. This mini toast is for children. It's a super cute one. Non hand torn toast. Its taste is between hand torn toast and soft toast. It's softer than hand torn toast. It's chewier than soft toast. It's silky with cream. Pumpkin's sweet. I think it's better than the original toast. The taste is better. Kwai love is adorable. This toast is soft and hard. It's very good to operate. No hair is loose with the middle. Super fast. Fix it in minutes. It looks beautiful. With your favorite design, it's almost all of a sudden. The formula uses Xianfeng high gluten powder. The toast powder can also be used. The taste is not the same. You can try it. It is suggested that you first reserve a part of the amount of milk. If it is not enough, add it again. To prevent too much water, it is not easy to operate. The formula can be made (1

Cooking ingredients

high gluten flour:275g

fresh yeast:9g (or 3G dry yeast)

butter:30g

Cooking Steps

Step1:In the recipe, all ingredients except butter are added into the chef's machine. The milk and pumpkin puree here are frozen into ice. The temperature of the noodles is just about 26 ℃.

Step2:Mix well at low speed. Add softened butter after making thick film at high speed.

Step3:Continue to hit this kind of glove film. Note that the water content of this formula is moderate, so the thickness of the film will not be particularly thin. As shown in the figure.

Step4:Take it out and divide it into two parts. Make it oval. Don't round it. Otherwise, it will tighten the gluten. Just put the smooth surface on it. Do not use one hair. Do not relax. Roll it twice.

Step5:When rolling for the first time, the smooth side is facing up. When rolling for a long time, you can pull a tendon to continue rolling. In this way, you can roll for a longer time.

Step6:Roll it back and roll it up.

Step7:The second rolling is followed by the rolling with the interface facing up and the rolling length is the same as the first rolling. The length is not required. About 40 cm. The width cannot exceed the width of the toast box.

Step8:Turn it over. Roll it up.

Step9:Well done.

Step10:Put the toast box mold (10 × 10) here is the customized low sugar toast box made by Mr. Wu Keji.

Step11:Put it into the fermentation tank at 37 ℃ and 80% humidity for about 80 minutes. The fermentation height is seven minutes. Time is only a reference. It mainly depends on the state.

Step12:Measurement method - put a scraper on the mold and hold the ruler against the highest place in the middle. It's just 2cm. The baked feet are very nice and round.