Pumpkin cranberry cheese
By VicentaLakin
I haven't tried it in the last few days in a cyberfire, not because I don't like it, because I can't stop because I'm afraid of addiction, and the heat of the cheese is high. A friend called, said the cheese bag was only a little bit of a puddle, but it was no fun to eat. If you can't fix it, you'll have to fix it with a panty of cheese. In order not to get too tired, the sweet cranberry in the paps is so pitiful, it's so pitiful, it tastes like one, it doesn't stop, and the fat man like me is still in and out。
Recipe Recommendations
- high powder 205 grams
- whole wheat flour 30 grams
- wheat germ 5 grams
- salt 2 grams
- sugar 30 grams
- pumpkin puree 70 grams
- water 70 grams
- egg liquid 20 grams
- yeast 3 grams
- butter 25 grams
- cream cheese 125 grams
- the cranberry 65 grams
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin cranberry cheese
1
When they're fertilized, they crush into pumpkin mud。
2
Flour material, other than butter, is placed in a bakery in the order of a liquid and powdered powder (sugar and salt to the corner) and is rubbed into a smooth pasta。
3
Add cutted butter。
4
Continue with a face-swading programme to extend the noodles。
5
Cover it and ferment it to about twice the size。
6
Split the noodles into 10 minutes after they are vented and 20 minutes after the roll。
7
The cranberry is shredded and mixed with cream cheese and sugar to make cranberry cheese pie。
8
Quite a bit of a twilight pasta。
9
Take a proper amount of cranberry cheese and put it in the middle of the dough。
10
Squeeze the cheese pie and squeeze it into a circle。
11
The fermentation is repeated in warm and humid areas。
12
fermented to about two times the length of the hour with scissors to open a cross-cut mouth (or not to cut it) at the top and put it in a preheated oven with 180 degrees for 15-18 minutes。