南瓜可可吐司Pumpkin and cocoe toast

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    96

Ingredients

材料

Ingredients

可可面团材料

Cocoa dough ingredients

模具

    Directions

    贴士:由于不同品牌的面粉,吸水量有所不同,所以请预留20克清水,根据实际情况做加减。不同品质的模具受热程度不一样,需要自己判断拿捏适当的温度。

    Step 1

    将清水和南瓜泥先倒入钢盆里,才加入高筋面粉、蔗糖、海盐及即溶酵母,即可开始搅打面团。Mix water and pumpkin into mixing bowl, add in high protein flour cane sugar, salt and instant yeast, give stir to beat dough.

    Step 2

    待面团搅打到可以拉出较厚的薄膜时,加入无盐牛油,继续搅打成光滑的面团。Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become smooth dought.

    Step 3

    取一小块面团检测,可拉出大片不易破的薄膜, 取一半的南瓜面团加入黑可可粉和清水,继续搅打均匀,即完成。Take some dough to check the elastic, separate into halve. Take one dough mix with cocoe powder and water, continue beat till mix well.

    Step 4

    将面团滚圆放进盒子盖好,进行第一次发酵至2倍大,需要1个小时左右。Rolling the dough into ball shape, put into container and cover it, have a first rise for 1 hour untill the dough doubled in size.

    Step 5

    工作台上撒点高筋面粉,取出发好的面团放在上面,再撒点高筋面粉在面团上,然后用手轻按压排气。Spread some flour on the table, dust the dough with flour,press it gently to release the air.

    Step 6

    用擀面棒直接将面团各自擀开,反面再做调整成15x30公分的大面片,南瓜面片抹上一层清水,才把可可面片铺上,然后卷起。Pin roll both dough into size 15x 30cm, rinse some water on the pumpkin dough, and then cover with cocoa dough, roll up.

    Step 7

    收口朝下放进网笼吐司模里盖紧,进行最后发酵至8分满,以摄氏190℃上下火烘烤35分钟。Arrange the dough into toast mould for 2nd rinse till almost full, bake into oven @190℃ with top or bottom heat for 35 minutes.

    Step 8

    出炉后在桌子上轻敲一下网笼吐司模散热,取出吐司放在网架上,待凉即可切片享用。Cool baked bread, then overturn pan and turn loaf out onto a cooling rack to finish cooling. Slice it and serve.

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