Super Soft ~ Rich Milk Pumpkin Toast
Friends often ask how long to preheat the oven in advance, and I've used many ovens; the preheating time varies slightly for each oven. This time, I timed the preheating of the SP50 flat oven by setting it to 180°C top and 230°C bottom. It reached a stable temperature in about 10 minutes, faster than expected. Now there's another reason to love this oven (#^.^#). Today, I'm sharing this rich milk-flavored pumpkin toast. Autumn and pumpkin are such a perfect match~ The dough, mixed with pumpkin puree, has a beautiful color. It incorporates 14% cream cheese during kneading, with slightly higher fat content, making the final product very soft. Even though temperatures are dropping in many places now, it will still age slower compared to others. The toast reveals golden slices when cut, embodying a sense of happiness and richness. Preparation Tips: ① Reserve some liquid during material measurement for later adjustment. Adjust water levels flexibly based on your flour and humidity. This recipe uses old pumpkin, not baby pumpkin. ② Use dry yeast at 1/3 the amount of fresh yeast. If using dry yeast, choose high-sugar-tolerant yeast. ③ Strictly control dough temperature, aiming for an exit temperature of around 26°C. ④ Preheat the oven before the final dough fermentation completes to prevent over-proofing if the oven isn't ready.
Ingredients
Steps
Steam Pumpkin (prepare the night before if possible) Peel and cut the pumpkin into pieces, steam until soft, and cool completely. It's best to prepare it a day in advance and store it in the fridge or freezer. If steaming a large batch, portion it for freezing.
Oil-free Dough Mixing Weigh all ingredients except 'Butter' into the mixing bowl of an M6 stand mixer. Mix at low speed (1st gear) for about a minute until no dry flour remains, then increase to 6th gear for kneading. The dough has a high water content, appearing quite wet and sticky initially. Be patient and continue mixing while monitoring temperature. After about 6-8 minutes as the gluten forms, it should be possible to stretch a relatively thick film.
Add softened butter and knead at 3rd gear for about 1-2 minutes until fully incorporated.
Once the butter is integrated, switch to 6th gear and continue kneading until the dough reaches the full development stage, able to stretch into a transparent, elastic thin film.
The dough temperature should be around 26°C when removed. Shape and place it into a container. Put it in a fermentation box set to 28°C and 75% humidity for the initial rise.
Let the dough rise for about 60 minutes until it expands approximately 2.5 times its original size;
Remove the dough and divide it into portions of about 500g each;
Fold and gently tighten each portion, shaping it into a slightly elongated round shape. Place it back in the fermentation box, setting the temperature to 28°C and humidity to 75-80%, and rest for 20 minutes.
Take a relaxed portion of dough and gently fold both sides to avoid excessive width. Roll it out upward and downward.
Flip it over and spread a small amount of sweetened azuki beans (about 50g).
Roll it up from top to bottom;
Place it seam-side down into a toast mold. Allow the dough to proof in an environment of about 32°C and 80% humidity.
About 10-15 minutes before proofing finishes, preheat the oven by setting it to 180°C for the top and 230°C for the bottom (slightly higher than the required baking temperature for preheating only).
Once proofed to about 90% full, slash a long cut along the centerline of the surface. Apply softened butter and sprinkle with pearl sugar for decoration.
Bake in the preheated SP50 flat oven at 160°C top and 230°C bottom for 28 minutes.
Note: Adjust temperature and time flexibly when using different molds and ovens.
Remove from the oven, tap the mold to release, and demold.
Cool completely before slicing.