Pumpkin cheese rolls
By VicentaLakin
The bread is soft, the egg and cheese tastes so rich
Recipe Recommendations
- high-gluten flour 260 grams
- pumpkin 100 grams
- pure milk 20 grams
- eggs of 2
- dry yeast 3 grams
- Cheese cheese 90 grams
- white sugar powder 30 grams
- butter 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Pumpkin cheese rolls
1
Prepare the material. I missed eggs and butter in the photo. Pumpkin can evaporate. Put 2 grams of butter in the rice table, pour it into the pumpkin, just press the heat。
2
Pumping eggs (one behind the egg yolk), pumpkin mud, milk with a cuisine, pouring into a bowl with flour, yeast, sugar powder, and noodles
3
Noodles are in the melted butter, soft ones are fully absorbed
4
It's nice, it's got a 10-minute mask
5
Every little pasta is wide and narrow, putting precut cheese on the wide side and rolling on the narrow side
6
Put it warm and fermented
7
It is twice as big, with some yogurt on the surface, 180 degrees above and below the oven, and 10 minutes of preheating in the middle for 20 minutes to dry out the stove。
8
Look in the middle, boilerPumpkin cheese rolls Make Tips
Brush with egg wash before putting into the oven; brushing too early will affect the appearance.