Healthy western-style cake

Don't make toast with water and flour. What can make toast golden and silky? For the younger generation, the favorites are naturally hamburgers and chicken chops brought by western-style simple meals, as well as long and thin cheese pizza. But for most families, the breakfast varieties that benefit a lot are more diverse, which is also the biggest change brought by European restaurants to eastern civilization. A few pieces of cereal-flavored toast, a small bowl of fruity strawberry jam and a large glass of hot milk are the most comfortable breakfast.

Delicious toast is dry. In addition to buying ready-made sliced toast, many cake baking enthusiasts find themselves making toast at home. This freshly baked toast is fragrant, soft and sweet, brushed with metal, which is as delicate as cotton wool and is an excellent choice for breakfast. Compared with other western cakes, toast is not as thick as birthday cakes and Peta-style western cakes. It is a kind of nutritious and healthy western pastry, especially popular with the elderly and children at home, and more suitable for giving to relatives. In traditional toast bread, the key to kneading dough is tap water or milk. Now, share with your friends the smell of toast without kneading dough with water. To make toast, don't add water to the dough in winter, add wax gourd. Toast is fragrant and soft, and relatives like it.

The processing technology of golden pumpkin toast (450g /2) is 1. Cut a large piece of white gourd, about 300g, put it in a steamer, remove the cover with cold water, put it in water and cook for 15 minutes until the white gourd is crisp and rotten, and let it cool. Take 220 grams of clean wax gourd and spread it on the back of a spoon into a delicate carrot paste. 60 grams of unsalted butter, cut into pieces, put in a small dish and melt at room temperature to become loose.

2. Weigh 540g of bread flour,10g of yeast powder, 80g of white sugar and 4g of salt, put them into a dough bucket, turn them back and forth and stir them evenly. Add 60 grams of carrot paste and milk, beat 2 raw eggs, and knead them into unsmooth dough in the dough bucket. Move the batter to the chopping block until there is a little water gluten, put the lubricating oil in, and the chef will knead or knead the dough until it reaches the "glove film link".

3. Put the kneaded dough into a fermentation barrel, cover the surface tightly with plastic wrap, and ferment at room temperature for 60-90 minutes, each time until the size of the batter is 2.5 times.

4. Remove the dough fermented once, and the exhaust pipe is retreated to the chopping block, with an average of 6 pieces. After kneading the dough evenly, the dough lumps into a ring batter, the surface layer is covered with plastic wrap to avoid drying, and the dough is raised in the middle 15min.

5. Evacuate a dough that has been made in the middle, knead it evenly again, spread it into a long strip of batter, roll it thin at the end, and stack it from top to bottom into a toast roll slightly shorter than the thickness and diameter of the toast mold.

6. After other toast rolls are made, put them into the toast mold in groups of three, and put two boxes of toast rolls into the middle and upper layers of the electric oven. Ferment in an oven or leave a baking tray at the bottom, pour in more than half of boiling water, and form a pure natural bread fermentation box with boiling water. Secondary fermentation for 30-35 minutes until 80% is full.

7. Take out the bottom baking tray filled with hot water, heat it up and down to 180 degrees, and bake for 30 minutes until the surface is golden. Take off the toast mold, let the indoor temperature cool at idle speed, then gently shake it off, completely cool it, put it in a fresh-keeping bag and store it at room temperature. The next morning, you can enjoy the delicious golden pumpkin toast.