Homemade Pumpkin Spice Recipe、latte

pumpkin toast

—

by

suifeng666
in

This pumpkin toast is healthy and delicious. It uses a lot of pumpkin. The whole toast is very soft and has the aroma of pumpkin. I have always preferred healthy food with low sugar and low oil, so the sugar given in the recipe is already very low. It is recommended that you do not reduce the sugar any more. . If you like it sweeter, you can add sugar! ! ! ! ! ! ! ! ! ! ! !

There will be a lot of water when the pumpkin is cooked. When you knead the dough, you can increase or decrease the amount of water appropriately. The amount of water in the recipe is not an absolute value. Please be sure to control the amount of water yourself! ! ! ! ! ! ! ! ! ! ! !

The recipe is for two 450g toast boxes. 

Ingredients

Polish Starter

  • Bread flour: 60g
  • Water: 60g
  • Yeast: 1g

Filling

  • Cooked pumpkin puree: 120g
  • Cornstarch: 10g

Main Dough

  • Bread flour: 450g
  • Egg: 1
  • Polish starter: 120g
  • Yeast: 6g
  • Salt: 5g
  • Granulated sugar: 60g
  • Cooked pumpkin puree: 100g
  • Milk: 200g
  • Butter: 30g

Steps to make delicious pumpkin toast

  • Step 1

  • Prepare the Polish dough the night before, mix the ingredients evenly, cover with plastic wrap and let rise at room temperature for 1 hour, then put it in a refrigerator at 5 degrees to ferment overnight, 12-16 hours.

  • Step 2

  • Wash and cut the pumpkin into pieces and steam them until they are cooked. Separate them into 100g and 120g pieces. 100g of the pieces will be added to the dough and mixed with it, and 120g will be used as the filling.

  • Step 3

  • Put all the ingredients except butter (including Polish dough) in the main dough into the food processor and stir evenly at low speed. After the dough is clumped, turn to medium speed to make a dough with jagged edges. Then add softened butter, stir slowly until the butter is no longer visible, then beat at high speed to make a uniform and elastic dough. The dough is elastic and the edges of the holes are smooth. It does not need to be beaten until it is fully expanded. 9 layers of gluten are enough. The temperature of the beaten dough should be controlled at 24-26 degrees.

  • Step 4

  • So butter.

  • Step 5

  • This thickness.It is ready.

  • Step 6

  • Smooth hole edge.

  • Step 7

  • Divide the dough evenly into 2 pieces (because this is the amount for two toasts, if you only make one toast, you don’t need to divide it), shape the dough into a smooth surface, and sprinkle flour or a little oil on the baking tray to prevent sticking. Cover the dough with plastic wrap and relax at room temperature for 30-40 minutes. The room temperature in my house is about 27 degrees now. (This is the relaxed one)

  • Step 8

  • Make the filling during the relaxing stage. Put the cooked pumpkin puree in a small pot, heat over low heat, sift in corn starch, stir until there are no particles, and let it cool for later use.

  • Step 9

  • It should be about this degree. Don’t make it too dry, as it will make the filling uneven.

  • Step 10

  • Roll the relaxed dough into a 35×17 cm rectangle and remove any large bubbles.

  • Step 11

  • Turn over and spread half of the filling evenly on one half of the dough.

  • Step 12

  • Fold the dough in half and divide it into 8 even strips.

  • Step 13

  • Twist the dough a few times and then fold it in half to connect the ends, with the knot at the bottom.

  • Step 14

  • Twist and press the heads together.

  • Step 15

  • Take out the toast box and put the eight doughs evenly into the toast box in the order they were cut. Tilt the box a bit to make it easier to put them in.

  • Step 16

  • Put the shaped toast into the fermentation box, the temperature is 32-33 degrees, the humidity is 78%, you can put a bowl of water in the fermentation box to increase the humidity. Ferment until the toast box is 9 layers full. Don’t look at the time, look at the height of the fermentation.

  • Step 17

  • Brush the egg liquid evenly on the toast, sprinkle with almond slices for decoration, and bake in the oven at 180 degrees on the bottom layer for 35-40 minutes. Don’t overbake the dough when you see the top of the dough. Remember to cover it with tin foil.

  • Step 18

  • After baking, shake the toast box, take out the toast, let it cool down and then you can eat it! ! ! ! It is really delicious.

Tips for delicious pumpkin toast

  • The weight of milk in the recipe is not absolute, because of the water absorption of flour and the water content of pumpkin. I hope you can control it when adding milk. If it is too dry, add a little, and don’t put all the water in at once.
  • The toast is well sealed and can be kept at room temperature for 2-3 days. Don’t put it in the refrigerator, the taste will be very bad. If you can’t finish it at one time, you can put it in the freezer. You can put it in a month. When you want to eat it, take it out and thaw it at room temperature or put it in the oven to re-bake it. The taste is the same as freshly baked.
  • In summer, please use ice water and air conditioning to make the dough. Too high a temperature will affect your judgment of the dough’s gluten.