南瓜可可吐司Pumpkin and cocoe toast

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.

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.

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.

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.

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.

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.

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.

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.