Pumpkin Condensed Milk Toast (Single Fermentation)

Mix all the main ingredients except for yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and let rest at room temperature for more than 30 minutes or refrigerate overnight.

After the dough has been left to rest for a long time, gluten naturally forms, and there is no need to knead the dough; you can directly stretch it by hand to make a thick and very elastic sheet. After taking out the dough, first add yeast and knead until the yeast dissolves and there are no granules, then add salt and knead until the salt dissolves, and finally add corn oil and knead until fully extended. At this stage, the surface of the dough is smooth and fine, and you can stretch out a thin membrane that is not easily broken (glove membrane).

The dough does not need to be fermented. Divide it directly into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a small piece of dough, roll it out lengthwise from the middle to the top and bottom, and spread a layer of shredded coconut.

Fold both sides toward the center into three layers, then roll it out lengthwise.

The bottom of the dough sheet is pressed thin and rolled up from top to bottom.

Complete the remaining small dough pieces in order.

Place into the toast box (3 dough rolls per toast box), cover with the lid, and ferment until 90% full.

Brush a layer of egg wash (or honey water) on the surface, and sprinkle some pumpkin seeds.

Place it in the preheated oven on the bottom rack (if the dough quantity is large and the loaf will rise high like a mountain-shaped bread, if it's a flat-top loaf, place it on the second-to-last rack), use both top and bottom heat with convection, bake at 130°C for 40 minutes (adjust the time and temperature according to your own oven). Cover with aluminum foil after about 10 minutes to prevent the surface from browning too much.

Take it out immediately after baking, gently tap the mold, remove the cake, and place it on a cooling rack to cool slightly on the side (to prevent sinking or collapsing at the top).

When there is still residual heat, put it into a sealed freshness bag for storage.

Golden in color, soft and sweet.

Thin-skinned and stringy, nutritious and delicious.