Pumpkin Crown 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, and use a rolling pin to roll it into a rectangular sheet, starting from the middle and rolling upwards and downwards.

Fold both sides toward the middle, then roll it out lengthwise.

Press the bottom of the dough sheet thin, and roll it up from top to bottom. Each time you fold and roll, the smooth side should face outward.

Finish the remaining small dough pieces one by one, in groups of three, with the rolling direction consistent, and place them into the loaf pan.

Ferment until 90% full (check the state of fermentation, not the time), then brush the surface with egg wash (or honey water, milk).

Dip the scissors in water, cut into the center of the top of the fermented dough (or use a sharp blade to cut it open), and squeeze some salad dressing (or butter) into the cut.

Place it in a preheated oven on the lowest rack, with top and bottom heat and convection, bake at 130°C for 40 minutes. Cover with aluminum foil after about 10 minutes to prevent the surface from browning too much (the required time and temperature should be determined according to your own oven). Place the mold on a baking tray to prevent oil from leaking.

Take it out immediately after baking, remove it from the mold, and place it on a cooling rack to cool slightly on its side (to avoid collapsing in the middle or top). When it still has residual heat, put it in a sealed plastic bag for storage.

Golden in color, nutritious and delicious.