中種Middle species
高筋麵粉 175g bread flour 175g
糖 10g sugar 10g
酵母 2g yeast 2g
牛奶 30g milk 30g
南瓜泥 110g Cooked pumpkin 110g
主面Main side
高筋麵粉 75g bread flour 75g
鹽 3g salt 3g
糖 30g sugar 30g
酵母 2g yeast 2g
蛋 1個 egg 1
南瓜泥 50g Cooked pumpkin 50g
奶粉 10g milk powder 10g
無鹽牛油 25g butter 25g
溫馨提示
1.這款南瓜吐司水分量比較大.如果是新手操作建議蛋只加30g
2.南瓜的品種不同.水份都可能不同.所以南瓜蒸熟之後盡量倒掉多餘的水份
3.由於加入了南瓜關係.所以在打面時盡量多留意麵筋情況.有可能在打面缸沒有光滑的情況下已經出到薄膜
4.烘烤溫度我這裡用了175度45分鐘.也可以用180度.40-45分鐘
Tips
1. This pumpkin toast has a relatively large amount of water. If you are a novice operation, it is recommended to add only 30g of eggs
2. Pumpkins are of different varieties. The water content may be different. So after the pumpkin is steamed, try to drain the excess water
3. Due to the addition of pumpkin relationship. So try to pay attention to the gluten condition when making noodles. It is possible that the film has been out when the noodle tank is not smooth.
4. The baking temperature I used here is 175 degrees for 45 minutes. You can also use 180 degrees. 40-45 minutes
#南瓜吐司 #南瓜吐司食譜 #PumpkinRecipe
7 окт 2024
