Pumpkin toast

WHAT YOU NEED

Ingredients

270 grams of ivory powder
40 grams of milk
90 grams of pumpkin paste
White sugar 8 grams
2 grams of yeast
8 grams of milk powder
One egg.
20 g of white sugar
8 grams of milk powder
15 grams of egg whites
1.5 grams of yeast
15 grams of butter

How TO MADE Pumpkin toast

Steps 1 to 4

1. The main ingredients are mixed into clusters, covered with a preservative film, fermented at room temperature for one and a half hours, and refrigerated for 17 hours.

2. After removing the frozen dough, tear the dough into small pieces and put it in the ingredients other than the butter until the expansion stage, that is, pull out the thin film, break the hole slightly, add the soft butter that has been softened at room temperature and continue to work hard until the full stage, divide into 3 portions, finally call, roll round cover the preservative film loose for 20 minutes, then turn the cow's tongue from top to bottom, tighten the mouth down for another 20 minutes, put it upright from the middle up and down, then tighten it about 2.5 times, put it in the 450g mold, this is the process of the Hokkaido white earth thread, this time I forgot to take a picture.

3. Put a bowl of hot water next to the oven, close the door for final fermentation, do not open the oven power, send until 9 minutes full.

4. Nine cents is full of ghetto wire box lids, like you can also make a hump, that's on the surface brush a layer of egg yolk, I didn't brush this is the original color of pumpkin

Steps 5 to 8

5. I covered it.

6. The oven is preheated at 165 degrees, 35 minutes, the stove takes advantage of the heat to remove the mold, the slices are edible, the color is beautiful, the organization is soft, the scent is sprayed.

7.