南瓜吐司(Pumpkin Toast)

 又是南瓜料理？

将就一下嘛，安迪赶在那盒南瓜糊变质之前，

一呵做气把南瓜戚风，南瓜包，南瓜喜粄和南瓜吐司，

一一变出来。
"What? Another pumpkin recipe?"
Hehe, please bear with me for now! I'm trying to use up the pumpkins before they spoil, hence the whole barrage of pumpkin food. Pumpkin Chiffon, Pumpkin Pau, Pumpkin Hee Ban......what else have I missed out? Ah, yes of course, Pumpkin Toast!

 一片南瓜吐司，加一杯温麦片，

足于提供你一早的活力来源哦！
A slice of Pumpkin Toast and a cup of warm oat drink makes a delicious and nutritious breakfast.

南瓜吐司
食谱参考 :跟爱和自由一起做面包139面
自己稍作调整

材料：                  Ingredients :
高粉 250克          Bread flour 250g
糖 30克               Castor sugar 30g
盐3克                  Salt 3g
奶油 25克            Butter 25g
奶粉 10克            Milk powder 10g
蛋液  25克           Egg 25g           
 水130克              Water 130g
酵母 3克              Easy-bake yeast 3g
南瓜馅 适量         some mashed pumpkin filling
表面装饰表: 适量南瓜籽    Some pumpkin seeds for surface decoration

做法：
1。 除奶油之外，将全部材料放进面包机里搅打至面筋扩展，表面光滑。
2。 加入奶油继续搅打至完全阶段后，进行基本发酵60分钟。
3。 基本发酵结束，将面团取出排气后滚圆，松弛15分钟。
4。 松弛后的面团， 擀开长方型，在表面2/3的面积，涂上南瓜馅。
5。 以1/3的宽度为准，叠折，修成吐司模具的大小，将面团放入涂过油的模具，然后用利刀在中间滑一道开口，进行最后发酵50分钟。
6。 当面团发酵制8分满，撒上南瓜籽，放入余热至180‘C 的烤箱，烘约30- 35 分钟。
7。 出炉后立即脱模，在烤网上放凉。

Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic). Proceed to rest the dough for an hour.
3. Punch down the dough and rest for 15 minutes.
4. Flatten the dough into a rectangular shape. Spread the pumpkin filling onto 2/3 of the surface.
5. Fold the dough twice so that it becomes only 1/3 of the original width. Shape it to fit the bread tin, then place the dough in the greased bread tin. Use a sharp knife to cut the length of the dough down the middle. Rest for 50 minutes.
6. When the dough has swelled to about 80% full, scatter the pumpkin seeds on the surface and bake in a preheated oven at 180°C for 30 - 35 minutes.
7. Remove the bread from the tin immediately after baked. Allow to cool on a rack.

 很喜欢烤香南瓜籽的嚼劲口感和香气，

把原来单调的吐司，大大地提升它的美味多了！
I really like the crunchiness of the toasted pumpkin seeds. They really make the plain bread so much more delicious!

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).