Pumpkin cheese bun
By VicentaLakin
It's not so hard for White to be able to do it once
Recipe Recommendations
- high-gluten flour 230g
- milk 50g
- pumpkin puree 3000g
- cream cheese 80g
- low-gluten flour 30g
- dry yeast 4g
- butter 35g
- white sugar 45G
- salt 3g
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin cheese bun
1
Prepare all the ingredients。
2
All foods except butter are placed in the mixer (salt and sugar diagonal, yeast covered with flour)。
3
Open 1 to mix evenly。
4
Four sets of mixing to pull out the thick membrane。
5
Add soft butter and continue to mix。
6
Add soft butter and continue to mix。
7
It is made of smooth noodles, covered in containers, and fermented to twice the size of the room (with a hand piercing without convulsion)。
8
Pumpkin sugar butter is so thick as to be added to the softened cream cheese mix。
9
The fermented pumpkin noodles take out the exhausts in eight equals and cover the membrane laxity for 10 minutes。
10
The loosely fertilized pasta cane to open up the exhausts and wrap it in a pumpkin cheese corset。
11
11. Put it in the oven for secondary fermentation of 32 degrees to 40 minutes. (b) Remove a bottlecap in the middle, sift up powder, place pumpkins, draw the preferred texture with a knife and send it to a preheated oven of 170 degrees for 20 minutes (covered with tin paper)。
12
EatPumpkin cheese bun Make Tips
1. FLOUR IS NOT WATER-SORTED IN THE SAME WAY, ALLOWING 10-20 GRAMS OF LIQUID TO BE STORED AND SLOWLY ADDED. TODAY'S LASSING IS MADE OF A PIGMENTED Q7 CHEF, WITH A STEADY BASE, A QUIET MIX, A SIMPLE OPERATION, A FAST MEMBRANE, A CAPACITY OF 7L, EASY TO MIX 1,500 GRAMS OF NOODLES, 22 PROTEINS, WITH THREE BLENDED OARS, EGG-CLEANING AND CREAM, MORE THAN ONE MACHINE, SAVE TIME — AND WITH LIGHTING, WHICH IS VERY HUMAN. @GEATBOOK。