The mold I use for this toast is an empty coconut juice can, wrapped on the outside with tin paper, placed on an 8-inch solid-bottom cake mould, which is also a hollow mould, so it is economical and practical, without having to beat a hollow mould, later baking cakes can also be done this way.Since there are not enough steps to send the recipe, look at the description of the text, I sincerely hope that the new edition of the American newspaper will come soon, remove the nine steps of the recipe, so few steps to send the recipe will soon bleed, look forward to it!

WHAT YOU NEED

Ingredients

15 grams of milk powder
High starch flour 300 grams
30 grams of white sugar
50 grams of milk
130 grams of cooked pumpkin
25 grams of butter
5 grams of yeast
50 grams of chickpeas
An empty can of coconut juice
One 8-inch cake base

How TO MADE Pumpkin and braid toast

Steps 1 to 4

1. Prepare an empty coconut can, tear off the wrapping paper and pour the juice inside, and wrap the whole can with tin foil.

2. All the ingredients are mixed in the wrapping machine and the dough until the expansion stage, making the basic fermentation to dough twice as large.

3. Remove the fermented dough, flatten the exhaust, cover tightly and loosen for ten minutes.

4. After loosening, divide the dough into two parts, take a thick slice of dough that grows about 20 cm, cut with a knife into small equal cuts on both sides, without cutting in the middle.

Steps 5 to 8

5. See the picture!

6. In the middle, lay the potatoes.

7. Complete the small incisions on both sides alternately to the left and right in the middle.

8. A good braid.

Steps 9 to 12

9. Finish another dough in the same way.

10. (In the other dough, I used soy sauce to fill five loaves of toast.)

11. If you want to dry it all, double the amount.

12. Put the shaped braid into the mold, wrap a circle around the tight interface, put it in the oven to develop the yeast, put a bowl of warm water underneath, do a second fermentation for 40 minutes until the embryo is twice as big.

13. (The mold is made from an 8-inch cake base, placed in the middle of a coconut strainer wrapped in tin paper)

14. Take out the fermented embryos, gently brush over a layer of whole egg juice, preheat the oven 180 degrees for 10 minutes, send the embryos into the middle layer of the oven, bake them at 180 degrees up and down for about 20 minutes.

15. The bread comes out of the oven and is stored in a sealed container.

16. Note: My Alice oven is baked at 170 degrees, 160 degrees for 18 minutes.

17. Finished product.

18. When the stove is hot, apply a layer of liquid oil to the surface of the bread to make it brighter.

19. (Small reminder: the dough must be cooked to the expansion stage, i.e. the dough can be pulled to form a transparent glove film, the dough must be cooked twice in the bread machine, the first time and after the end of the dough, then put in the butter and continue the cooking process until the end)