Pumpkin cheese chops
By VicentaLakin
The first time I made bread with pumpkins, it must have been a bad taste, but it took a taste to find out what I was thinking, and the color was so beautiful! A healthy and nutritious pumpkin cheese chop is a necessity for breakfast
Recipe Recommendations
- high-gluten flour 300 grams
- sugar 25 grams
- salt 4 grams
- sugar-tolerant yeast 3 grams
- milk powder 8 grams
- condensed milk 20 grams
- whole egg liquid 35 grams
- pumpkin puree 138 grams
- milk 73 grams
- unsalted butter 20 grams
- cream cheese 70 grams
- powdered sugar 20 grams
- wine-stained raisins appropriate amount
- high powder appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Pumpkin cheese chops
1
Mascarpone cheese is reset with sugar powder
2
Put in a bouquet and put it in the freezer
3
Pumpkin slices are evaporated, pressured to cool
4
All foods other than butter in the pasta, including cold pumpkin mud, are mixed into smooth noodles
5
Add butter, rub it again
6
Basic fermentation at 25-28 degrees
7
It's fermented twice as big
8
Take out the fermented noodles and press pressure to exhaust
9
Weights divided into six
10
Separate
11
Turn over
12
As you can see, a few raisins
13
End Thin
14
A little longer after the roll
15
Then we'll do it. We'll put it in the oven
16
放在温暖湿润（参考温度38左右湿度约75%）的环境下最终It's fermented twice as big
17
Finger presses the surface of the lasagna, slows to bounce back, three long strips wide, like paper cut
18
As shown, the face of the face is sifted with high powder
19
Take care of the paper
20
Put it in the middle of the oven with a full preheat of 170 degrees, and bake it up and down at 170 degrees for about 25 minutes