It is more fluffy and soft, and the texture is very delicate. It is also good to eat directly. The drawing effect is also very good, and it only needs one fermentation. It is simple to operate and saves a lot.
- 270 grams of high-gluten flour (also called bread flour)
- 80 grams of pumpkin puree
- 50 grams of egg liquid
- 50 grams of milk
- 20 grams of condensed milk
- 15 grams of light cream
- 30 grams of sugar
- 2 grams of salt
- 3 grams of yeast
- 25g butter
- Mix all the required ingredients together except salt and butter.
- Mix it first and knead it into a large mask. You can stretch it out with your hands, but the mask is not strong or very thin at this time.
- Add salt and softened butter, mix and knead it into a very thin, tough and unbreakable state. If there is a hole, its periphery will not be jagged, but will have a very smooth edge. The dough is now kneaded.
- After kneading the dough, roll it directly into a rectangular piece with a rolling pin.
- Fold the rolled dough sheet into three parts.
- Continue to roll out the dough after being folded in three, into a large rectangular dough.
- Roll the rolled out large rectangular dough from one end to the other.
- Place the rolled dough into the floret toast mold.
- Start fermentation until the dough is higher than the height of the mold.
- Preheat the oven in advance, set the temperature to 145 degrees and the time to 26 minutes. Cover the mold and start baking.
- After baking, shake the mold while it is hot (wear anti-scalding gloves) to shake the heat out of the mold, then directly open the lid, remove it from the mold, and let it cool.