Cheese pumpkin bread
By VicentaLakin
You like to make bread with wheat crumbs, which have a high-quality face, a better taste and a softer color. Pumpkin mud is too watery to add a small amount of starch, otherwise it will not be able to taste wet and soft. A tea-collected egg simulator can be used, recycled and not wasted。
Recipe Recommendations
- wheat core flour 500G
- pumpkin puree appropriate amount
- cheese 2 tablets
- water
- eggs one
- milk powder 30g
- yeast 10g
- olive oil 25g
- sugar 10g
- salt 3g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cheese pumpkin bread
1
Pumpkin cut small, evaporated, muddled, filtrated with extra water, adequate amount of starch, too wet to wrap。
2
The material is evenly mixed and the pasta is formed before olive oil is added to the extension phase。
3
It ferments in warm places for about an hour and expands to twice the original size。
4
The noodles are divided into 16 pieces, exhaust, roll round。
5
Put pumpkins and cheese in the middle of the dough, wrap it。
6
The interior wall of the model is coated with a layer of oil, sewd closely and sewd downwards into the model。
7
PUT IT ON THE GRILL, FERMENTING IN AN ENVIRONMENT OF 35° ~ 38°C FOR ABOUT 30 MINUTES, AND BRUSHING THE EGG FLUID WHEN IT IS 1.5°2 TIMES LARGER。
8
IN THE OVEN, WHICH IS PREHEATED AT 180°C, IT IS BAKED FOR ABOUT 12 MINUTES TO TOP COLOUR。
9
Fresh bread contains soft cheese pumpkins, which tastes good。