Prepare all the above toast materials.
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2
Except butter, put other ingredients into the bread barrel and knead into dough. (Generally, dough is kneaded with a bread machine for convenience. )
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three
After the first kneading, add softened butter to continue kneading.
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four
After adding butter, knead the dough for the second time and then ferment it for the first time.
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five
The first fermentation in a bread barrel was 2-2.5 times larger.
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Take out the dough fermented for the first time in the bread barrel and exhaust it to form three equal parts.
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Cover with plastic wrap after exhausting, and make dough proofing 15 minutes.
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/kloc-After 0/5 minutes, roll the dough into an oval shape and roll it up from one side.
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After being rolled into a cylinder, it is put into a toast box for final fermentation.
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Cover with toast box, without extra temperature, and finally ferment for 8 minutes.
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Cover the toast box, preheat the oven to 170℃, put it in the lower layer of the oven and bake for about 40 minutes.
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Demoulding while hot, and cooling on a cooling rack.
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It can be seen that pumpkin toast is soft and delicate, and has the unique fragrance of pumpkin.
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Cool until the palm of your hand can't feel the heat, and you can slice it.
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Put the toast in a sealed bag, because there is no additive, you can eat the best taste within 3 days.
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