Pitaya toast

Published Jun 6, 2022 at 06:46am ET

Pitaya toast

Recently, the pitaya fruit has matured. Looking at the red fruits, I thought I should make them a little bit whole. No, pitaya toast is right in front of you. The pitaya seed tastes sandy like black sesame. Its another kind of taste. This is the white-staminated pitaya fruit, wait for the red stamens to mature and then replace it. This 450g module quantity, parents when making any questions and comments please put forward.

Food Material List

1 Strong flour 250g
2 White granulated sugar 50g
3 yeast 3G
4 salt 2G
5 Pitaya pulp 110g
6 butter 25g
7 Powdered Milk 15g
8 Whole egg juice 50g

Operational steps

1 1 pitaya, cut the pulp and cut into granules
2 Put the bread barrel forward and put in a mixing knife (so as not to dirty the bread machine). In addition to butter, the cut pitaya pulp is weighed 110g and put in the bread bucket (different flour has different water absorption, start with less 5g pulp, knead it for a while to see the dough state before adding), then put in milk powder, sugar, whole egg liquid, salt, then put in high gluten flour, then put in yeast.
3 Start and knead the dough for 20 minutes, then add butter after 20 minutes and then knead the dough for 30 minutes (this is conducive to dough stiffening - this is the post-oil method). When the bread machine rubs the noodles, the temperature will gradually rise. Lets open the lid and the noodles.
4 Knead the dough and knead it in a complete state, i.e. glove film.
5 Start the fermentation process or yoghurt process (yoghurt process is 38 degrees fermentation, very suitable for yeast fermentation), fermentation for 60 minutes, with the finger powdered into a section of the dough finger, can keep finger prints do not shrink collapse is good.
6 Take out the dough and press it with your palm to exhaust. Dont rub the dough hard to exhaust. Divide it into three equal parts of small dough and circle. Cover the dough with a fresh-keeping film and relax for 15-20 minutes. If the dough sticks to your hands, put some oil on your hands and on the board, dont go too far.
7 After 15 minutes of relaxation, take one flattened exhaust by hand, roll it into an oval shape with a rolling stick, and roll it up and down. If the dough rebounds greatly during rolling, it is not relaxed enough.
8 Place one roll straight, press it flat with your hand, roll it out in the middle and side with a rolling stick. It grows about 24 centimeters wide, as wide as the inside diameter of the toast mould. Then roll it up and down, roll it up 2-2.5 circles and put it in the toast box with the closure facing down.
9 Put it in the oven for the second fermentation. Put a bowl of hot water beside it and change the water once in the middle. Oven has intelligent fermentation faster.
10 It lasts about 70 minutes until 9:00. Brush the surface with egg juice and cover without brushing.
11 The upper and lower tubes of the oven are preheated at 175 degrees. Bake in the oven for 35-40 minutes. Remove the mould and cool. If the box is not covered, tinfoil should be covered on the surface of the bread slightly to avoid scorching at the top. Each oven has a different temper, so you should pay attention to it.
12 Wire drawing
13 Soft sister 1, or tear to eat. If it is not eaten immediately, it will be softer to knot and preserve in the fresh-keeping film while there is still waste heat.

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