Pumpkin cheese
By VicentaLakin
I'm actually a particularly resistant person to sweets, and eating too sweet is also very easy to adhesive, and no matter how good sweets are, once the sweetness is beyond my personal acceptance, I don't love it. Maybe that's one of the reasons I'm going to bake, to control the share and intake of sugar and grease in the formula according to my taste preferences. Today, this pumpkin cheese bag fits my requirements, and it's so comforting to have the sweet sweetness of the pumpkin and the thickness of the pumpkin cheese. Because I'm a working man and making bread is particularly time-consuming, I usually use cold fermentation, and the covered noodles are frozen in the fridge for over 12 hours, and the next day they'll start to bake.
Recipe Recommendations
- high-gluten flour 250g
- instant dry yeast 3g
- pumpkin puree 100g
- honey 30g
- water 125g
- butter 15g
- cream cheese 100g
- white granulated sugar 10g
- salt 1.8g
- whole egg liquid appropriate amount
- milk fragrance
- roast
- several days
- ordinary
Steps for Pumpkin cheese
1
Old French, mixed with all the old French material, put it in the freezer for the night, twice as hot in the back room.
2
Pumpkin slices of evaporation, water control, and pressure on pumpkin mud.
3
TAKE THE VARNISHED PUMPKIN MUD 75G AND THE FERMENTED 50G OLD FRENCH TO JOIN THE MAIN GROUP EXCEPT BUTTER. MEDIUM
4
When the baker rubs his face, prepare a pumpkin cheese pie.
5
When the pumpkin mud is ready, the cream cheese, which is called heavy, joins with the heat and is evenly mixed with a razor。
6
When the pumpkin mud is ready, the noodles are so thick as to pull out the thicker film that the butter is added to the extension.
7
Tighten the face with a fresh bag, so that the air is drained and the mouth is tightened. If the face is particularly sticky, it can also drop a few drops of non-savoury salad oil in the bag to prevent it from drying and sticky。
8
The second fermented noodles
9
Flow, roll round, half an hour loose
10
SCRAMBLE OF 75G, ROLL ROUND, LOOSE FOR 15 MINUTES
11
Take a noodle and make a thin skin of the middle edge
12
Pack the pie, like a soufflé, with a tiger's mouth. Keep your eyes on the bottom。
13
Squeeze the bagged noodles
14
It is set at a certain distance, with scissors cutting five or six mouths around the face. Then two rounds。
15
Once the second fermentation is complete, you brush the egg fluid on the skin
16
Preheat ovens to 180 degrees, mid-level, top-fire, 15 minutes。Pumpkin cheese Make Tips
ONE, NOTE THAT THE FRENCH SIDE OF THE SQUARE IS 50 G, NOT ALL THE FRENCH SIDE, AND THAT THE REMAINING FRENCH SIDE CAN HAVE TWO TO THREE DAYS, TWO OR THREE, AND THAT THE RICH FAMILY MEMBERS CAN NOT FERMENT THE NOODLES, SO THAT THEY CAN BE USED ON THE DAY。