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How to make pumpkin French toast?
250 grams of high-gluten flour, 40 grams of fine sugar, 3 grams of yeast, 3 grams of salt, 40 grams of milk powder 10, egg liquid, pumpkin puree 150, and 25 grams of butter.

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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