Pumpkin bean dregs cheese bread
Ingredients: salt,high-gluten flour,bean dregs,cheese,butter,sugar,yeast,egg liquid,pumpkin puree
Recipe Recommendations
- bean dregs 178 grams
- high-gluten flour 276 grams
- yeast 3 grams
- egg liquid 40 grams
- salt 3 grams
- sugar 30 grams
- pumpkin puree appropriate amount
- butter 20 grams
- cheese 6 tablets
- salty and sweet
- roast
- several hours
- ordinary
Steps for Pumpkin bean dregs cheese bread
1
Put the pumpkin puree and bean dregs into the bread bucket.
2
Add other ingredients and dough in the main ingredients for 20 minutes.
3
Add butter and knead into a malleable dough and ferment to 2 times size.
4
It looks good to ferment.
5
Remove the dough and press to vent. Divide eight equal portions and relax for 15 minutes.
6
Take a dough and flatten it and wrap in half a piece of cheese.
7
After wrapping, close your mouth downward.
8
Make all the loaves one by one.
9
Send it to the middle layer of the oven for final fermentation (keep the oven at 40 degrees, and put a cup of hot water at the bottom of the oven to make steam), about 40-60 minutes.
10
Remove the baking sheet and brush the bread base with egg liquid. Use scissors to cut a cross blade.
11
Sprinkle with shredded cheese.
12
Preheat oven to 170 degrees and bake for 15-18 minutes.Pumpkin bean dregs cheese bread Make Tips
1. At first, I only put in 250 grams of flour. After 5 minutes of dough mixing, I found that the dough was too wet, so I added 26 grams of flour in batches. If you do it, you will handle it as appropriate according to the situation. 2. You can add fried eggs, ham, lettuce, etc., and have a nutritious hamburger for breakfast. 3. The temperature of each oven is different and can be adjusted according to the temperature of your own oven.