Camellia Flour 200g / Golden Image High Flour 50g
Dry yeast 3g / pumpkin puree 150g / egg 50g
Milk 140g / Salt 16g / Butter 50g / Sugar 50g / Medium 400g
Nissin camellia flour 250g / water 150g / dry yeast 3g
Pumpkin puree 300g / sugar 15g
Light cream 30g / Butter 15g
How to Make Pumpkin and Brick Toast
Cook 500g of old pumpkin, peeled and cooled (for pumpkin dough)
Peel pumpkin and cook, mix with sugar, evaporated milk and butter to make pumpkin filling.
Nissin camellia flour, water, dry yeast
Mix well into a dough, ferment for 20 minutes and refrigerate overnight.
Mix all pumpkin dough ingredients.
mix slowly until it forms a dough
And then with a quick mix until the butter melts into the dough.
That is, stir out the film and fully extend the stage.
At 26–30 degrees room temperature.
Cover with plastic wrap and let ferment for 60 minutes.
Turn over and ferment for another 30 minutes.
Divided dough 160g/pc
Fluff the rounds for 20 minutes.
Wrap the pumpkin puree into the mold.
(Use Sannen’s sn2092 mold.)
Final fermentation 60-80 minutes.
Just keep it from drying out.
Home oven top heat: 215, bottom heat: 200.
Bake for 30 minutes out of the oven.
Out of the oven Pumpkin Brick Toast.
Every bite is presented from crust to filling.
Golden color and a delicate, sweet taste.
Naturally sweet and richly aromatic, so in season!