Step 1

✅ Prepare the ingredients

Step 2

✅200 grams of pumpkin are steamed and cooled for later use

Step 3

✅ Add 250 grams of high-gluten flour to the mixing bucket

Step 4

✅ Add 3 g of salt

Step 5

✅ Stir well (avoid direct contact between salt and yeast)

Step 6

✅ Add 200 g of pumpkin puree

Step 7

✅ Added 70 Klubang species

Step 8

✅ Add 2 g of low-sugar tolerant dry yeast

Step 9

✅ Add 60 g of water

Step 10

✅ If you like the sweet taste, you can sugar at this stage ➕ (because I have acne on my head recently, so I didn’t add extra sugar, and the taste is also great).

Step 11

✅ Start mixing, slow and then fast, until fully expanded (the dough is smooth and jagged at the holes)

Step 12

✅ After the dough is stirred, put it into the fermentation basin, cover with plastic wrap, and ferment at room temperature for 90 minutes (the dough is relatively sticky, you can apply an appropriate amount of olive oil to your hands when operating)

Step 13

✅ Canvas sift flour

Step 14

✅ Pour out the dough

Step 15

✅ Sprinkle flour on the surface of the dough, with gentle movements, and arrange it into a rectangle (try not to damage the internal structure of the dough)

Step 16

✅ Divide into 4 parts evenly

Step 17

✅ The canvas between the dough is wrinkled

Step 18

✅ Cover the canvas and continue to ferment for 1 hour ⌚️

Step 19

✅ The leavened dough is transferred to an oilcloth with the back up

Step 20

✅ The surface can be decorated with chocolate

Step 21

✅ Heat 220, heat 210, put the bottom layer of the European baking table to spray steam and bake for 23 minutes (the oven does not have its own European baking table function to bake slate)

Step 22

✅Finish. Collect ➕ and follow to unlock more excitement!