Pumpkin cheese wreath bread
= = = = = = Hands-on time = = = = = = =
[material]
A:
200 grams of high gluten flour
50 grams of low-gluten flour
Ice sugar-free yogurt (original flavor) 30 ~ 40g, it is recommended to start from 30 and add it slowly according to the water absorption!
(It is recommended to choose sugar-free, the amount of sugar is easier to grasp, and the supermarket can use it, and the amount of sugar can be reduced. You can use milk if you want, but yogurt bread will be softer!
Steamed pumpkin puree 160g (made the day before, beaten directly with dough without preheating. Don't go down with it when it is hot! At least let it cool or freeze in the refrigerator.
B:
20 grams of sugar
Old face 60g (don't skip directly, other materials don't move)
C:
Salt-free cream 25g
Salt 4g
White god yeast 5g (can be replaced by fast-growing yeast 2.5g)
D: Just stir the stuffing.
Cream cheese is about 65g.
I haven't measured it carefully, but I can think about it more or less. ) I don't use anything like Humboldt paste, and I'm not good at Explosicum.
[Step]
1. mixed material A+B,
Beat for about 5 minutes, seal, and move to the refrigerator for standing 1 hour. It's ok to hurry for 30 minutes, because it's very hot in summer, so just let it stand at room temperature in winter. )
2. material c is added in turn and stirred,
Stir until the film is completely expanded.
3. The basic fermentation takes about 50 minutes to 1 hour. I'll give you about 50 minutes today.
4. Take out the dough.
5. Divide into 8 groups and roll to relax 10 minutes.
This stick is round and flaky.
7. Pack delicious cream cheese. For salty food, I am half black pepper, Italian spices and bacon. Delicious!
8. Shut up and put it down.
9. The delay is about 50 minutes.
10. Arrange the dough in a circle, haha! If you are afraid that they will stick together, you can put a baking tray in the middle and put some oil around it. (As a result, I couldn't touch it at all, and I thought too much.)
- -
Preheat the oven to 180 degrees, and the baking temperature is for reference only.
-
1 1. Sprinkle high-gluten flour 10 minutes before entering the oven.
12. Use the tip of a fruit knife to gently draw lines. If you are worried that the lines are not obvious, you can dip a little liquid oil in the napkin (I use brown rice oil). Wipe the napkin every time you cut a knife.
13. Enter the furnace! /kloc-bake at 0/80℃ for 20~25 minutes. If the baking color is uneven, please turn the baking tray over by yourself.
Finally came out ~ ~ ~ Isn't it super cute!
Huang Chengcheng's dough looks delicious. Sure enough, as soon as the photo was taken, it was immediately eaten by three pieces. The family tried to eat the elf and said, adding pumpkin to the dough is delicious, and there is a faint pumpkin fragrance the next day!