Pumpkin cheese potato bread
By VicentaLakin
Recipe Recommendations
- Purple sweet potato dough 150g
- cheese appropriate amount
- pumpkin puree appropriate amount
- glutinous rice flour 80g
- corn starch 20g
- milk 120ML
- white sugar 10g
- butter 7g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pumpkin cheese potato bread
1
80 grams of rice powder in a bowl。
2
Corn starch。
3
在80g糯米粉的基础上加入20gCorn starch。
4
call it 120ml milk
5
add 10 g sugar to the milk
6
Put milk on the microwave for one minute
7
Pour hot milk into corn flour, mix it evenly, no dry powder
8
Cover it up. 20 minutes
9
A 300-gram mackerel of lasagna, fermented for 50 minutes
10
Split this dough into two
11
One of them is about the size of six, with 15 minutes of fermentation
12
"pumpkin cheese pheasant when fermented in the middle of the noodles, taking 7 g butter, putting on a single glove and rubling butter into the steamed rice powder."
13
Split the rice powder into six pieces and wrap it in pumpkin cheese pie
14
Make it a circle
15
Pick up the fermented lasagna in the middle, glitter it in an elliptical form, and wrap it in a "sack cake."
16
Put it in an elliptical form, cut a few knives, put it in the freezer for the night, return to warm fermentation 20 minutes after the next morning, 170 degrees 18 minutes
17
Burn it out
18
It's got a sweet core
19
And pumpkin cheese。
20
It's delicious。
21
Breakfast。