Pumpkin blueberry cheese bag
By VicentaLakin
Recipe Recommendations
- pumpkin puree 200 grams
- milk
- salt 5 grams
- bread flour 450 grams
- condensed milk 30 grams
- sugar 20 grams
- eggs 50 grams
- milk powder 12 grams
- butter 20 grams
- yeast 5 grams
- cream cheese 120 grams
- blueberry jam appropriate amount
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Pumpkin blueberry cheese bag
1
All materials other than butter are rolled to the point where they can be pulled out of the membrane, which can be smoothed and smoothed with butter until easily broken thin film can be removed, and liquid materials such as ice milk are better controlled by thermal heat. Fermentation to twice the size。
2
The fermented pasta is slowly drained into 12 pieces, rounded and covered with laxity for 15 minutes。
3
Cream cheese soften, evenly mixed。
4
Add an appropriate amount of blueberry sauce evenly。
5
Load in a bouquet and put the freezer in reserve。
6
The noodles are loose, a lasagna is taken, and it's not a lasagna, and it's gently rounded with its hands, with thin middle edges。
7
Squeeze into the right amount of blueberry cheese sauce and close it like a bun。
8
Open in the oven at intervals, and make a tarp. Another fermentation in about 30 minutes。
9
A small amount of flour is spilled on the surface when the face is fermented until light pressure allows for a slow return. Here's a fork on the bread and flour。
10
Put it in a preheated oven, up and down, 180 degrees, mid-level, about 18 minutes。
11
The golden luminous, full of rounded cheese。Pumpkin blueberry cheese bag Make Tips
The bake time is adjusted to its own oven。