I've been making bread by hand for almost two years.Bread flour is usually bought in supermarkets, and the first thing you use is the previous loaf of bread flour, which has too many additives.So I switched to Kite brand bread flour, which, although it had some unknown additives, didn't have the ibuprofen that I was particularly interested in for a long time.The first few times I went to the supermarket, I found no additives, only wheat flour and water on the ingredient list.So I bought a pack and came back to try it.270 grams of bread flour added to 100 grams of pumpkin paste, the resulting toast is very soft, rich in wheat flavor, with low oil and little sugar, is a very healthy staple bread.I've always hated toast, and I've always hated pumpkins, and I've always hated pumpkins, and I've always hated pumpkins.The recipe is mixed by hand, due to the different water absorption of the flour, the different climate of the north and the south, and the different water content of the pumpkin, because the amount of water added increases and decreases according to the situation.

WHAT YOU NEED

Ingredients

270 grams of high starch flour
100 grams of pumpkin
One egg.
8 grams of milk powder
3 grams of salt
White sugar 13 grams
18 grams of vegetable oil
15 grams of water
3 grams of yeast

How TO MADE 100% low-fat, low-sugar pumpkin toast

Steps 1 to 4

1. Steamed pumpkin slices

2. Dried leached water.

3. Take 100 grams of cooked pumpkins and press them into clay with a spoon.

4. Pour the pumpkin into the powder and rub it into granules by hand.

Steps 5 to 8

5. Add one scrambled egg, 3 grams of salt, 13 grams of sugar and 8 grams of milk powder.

6. Add 18 grams of vegetable oil.

7. 15 grams of warm water, 3 grams of yeast, mixed evenly and poured into a bowl.

8. It's not very smooth, it's just a bunch of dough.

Steps 9 to 12

9. Standing still for 20 minutes.

10. It took me ten minutes to get the glove film.

11. Started rubbing my face.

12. The left hand holds one end of the dough, and the right hand uses the power of the palm of the hand to rub the dough forward.

Steps 13 to 16

13. (The purpose of this is to lengthen the dough and make it stronger.)

14. Rub it to a certain length (don't rub the dough) and roll it back a little bit.

15. Keep moving forward.

16. I'll call you back.

17. To finally roll into a cylinder.

18. (End of one round)

19. Then go to the next round.

20. Put the dough upright and rub the dough forward again.

21. Repeat this step for about ten minutes.

22. It's the end of the world when the glove is removed.

23. After the dough is fermented for the first time to twice its size, it is exhausted, divided, and shaped into a toast mold, and the second fermentation is 8 minutes full, so it can be placed in the bottom of the oven at 180 degrees for 35 minutes.

24. Very soft.

25.

Handy cooking tips

　　It's easier to get tired after a while.The amount of water added depends on the situation.