Pumpkin cheese bread
By VicentaLakin
it's very powerful, very fast, for a short period of time, it's super hot on the internet, it's a skybrush in the circle of friends, it's all over the network. it's always a matter of trying to come to a conclusion that eight squares come to me and change according to the material at hand.
Recipe Recommendations
- Lao Mian 120 grams
- dumpling flour 200 grams
- Pumpkin stuffing 80 grams
- fresh cheese 100 grams
- powdered sugar 30 grams
- fine sugar 15 grams
- Low sugar tolerant ready-to-grow dry yeast 2 grams
- water 100 grams
- salted butter 10 grams
- milk a little
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin cheese bread
1
The old face tore small pieces, and the pasta material, with the exception of butter, put it all in the breadbox. Medium
2
After the one-sided procedure, put it in butter, continue with one face, and the face pulls out the film
3
Rounded up, fermented about 30 minutes at room temperature of 23 degrees in the basin, covered the film in the freezer overnight
4
The next day, we take out the noodles, and the room warms up for about 30 minutes
5
Take the fermented noodles, round them by the pressure exhaust, and cover the film for 30 minutes, and they continue to expand almost twice as big
6
Fresh cheese with pumpkin pie and sugar powder
7
It's evenly mixed with a spoon, or a pumpkin cheese pie. Feeds
8
When he wakes up, he presses the pressure to exhaust, presses into a large circle, wraps in the material
9
Take it easy, give the shape of the bag
10
Put it in an 8-inch round cake mold, cover the film, press the weight, make two rounds
11
Two rounds of fermented pasta and a little milk on the surface
12
In preheated ovens, cake/bread mode, preheated at 170 degrees up and down, 28 minutes
13
Twenty-five minutes later, turn off the fire, take out the bread, let the grill cool
14
After a complete cooling, the bread is balanced with three blades and surface sifting powderPumpkin cheese bread Make Tips
1. Old dough is the leftover dough from the last time you made bread. If unavailable, increase the flour to 280g and water to 140g.
2. This bread uses dumpling flour; except for slightly weak rising power during the final proof, everything else is excellent.
3. During the second fermentation, place a weight on the surface of the dough to prevent it from rising too high.
4. The pumpkin filling is made by stir-frying steamed pumpkin puree in a pan; add sugar to taste.
5. Fresh cheese is made by straining unsweetened Caspian Sea yogurt and can be substituted with an equal amount of cream cheese.