This recipe is incredibly useful‼ ️Internet celebrity pumpkin cheese toast. When I saw an old pumpkin at home, I wanted to make some bread. I made very soft pumpkin toast that stayed soft for three days.
Once fermented, the recipe can make two 450g toasts.
🥕🥕Recipe:
400g high-gluten flour | 100g low-gluten flour | 1 egg | 100g light cream | 100g iced milk | 90g pumpkin puree | 60g sugar | 5g salt | 5g dry yeast | 50g butter
🎃Filling: 120g cream cheese | 100g pumpkin puree | 25g fine sugar
🥨🥨Instructions:
1️⃣First make the pumpkin cheese filling, melt the cream cheese in hot water until it becomes smooth and smooth, add sugar and pumpkin puree, and beat evenly.
2️⃣ Knead the dough, mix the ingredients except butter, knead out a thick film, add butter, knead until the dough is smooth, you can pull out the glove film, and measure the temperature below 22 to 27°C.
3️⃣ Divide the dough into 4 equal parts and make 2 pieces of dough for each toast. There is no need to roll the dough into a round shape, just roll it out into an oval shape, spread it with pumpkin cheese filling, and roll it up from top to bottom. Place into toast mold.
4️⃣ Ferment until 9 minutes full in an environment with a temperature of 36°C and a humidity of 85°C. Sift flour over the surface. Bake in the oven at 170 degrees for 30 minutes, cover with tin foil when browned.
