Cheese Pumpkin Bread

Overview

I like to use wheat core flour to make bread. It has high gluten quality, a chewier texture, and a natural and soft color. If the pumpkin puree contains a lot of water, you can add a small amount of starch, but don't add too much, otherwise it won't have a moist and soft texture. The egg tart molds collected when I go out for tea can be put to use. They can be recycled and not wasted.

Tags

• baking
• cheese
• egg
• milk powder
• olive oil
• pumpkin puree
• sugar
• wheat core powder
• yeast
• salt
• water

Ingredients

Steps

1. 1 Peel the pumpkin and cut it into small pieces, steam it, mash it into a puree, filter out the excess water, and add an appropriate amount of starch. If it is too wet, it will be difficult to wrap it well.

   

2. 2 Mix the ingredients evenly. After the gluten is formed, add olive oil and knead until the expansion stage.

   

3. 3 Ferment in a warm place for about 1 hour until doubled in size.

   

4. 4 Divide the dough into 16 portions, deflate and roll into balls.

   

5. 5 Place pumpkin and cheese in the center of the dough and wrap well.

   

6. 6 Apply a layer of oil to the inner wall of the mold, pinch the seams, and place the dough in the mold with the seams facing down.

   

7. 7 Place on a baking sheet and ferment at 35°~38°C for about 30 minutes. When it is 1.5~2 times its original size, brush with egg wash.

   

8. 8 Bake in a preheated 180°C oven for about 12 minutes, until brown.

   

9. 9 The freshly baked bread contains soft cheese pumpkin and tastes good.