Pumpkin Cheese Bread
Overview
Cheddar cheese with a high melting point is used in several of Meng’s breads. If you are too lazy to search for it but don’t want to give it up, just use regular cheddar cheese slices instead. Isn’t it just that it’s not that resistant to high temperatures? Wrapped in dough, it doesn't matter if it melts. However, there was a cut on the top, and Teacher Meng said the cut was to expose the filling. Do you think this cheese will overflow from the top of your mouth? It's very possible, just overflow, you won't know until you try it. . . . The fact is that the conjecture was correct and it really overflowed. Gululu bubbles up like lava from a volcano. Maybe it's not a big hole, but it's not really like a volcano erupting, with lava overflowing. The final look looks pretty good. . .
Tags
Ingredients
Steps
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Dough ingredients
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Pour the dough ingredients except pumpkin puree and butter into the bread barrel
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Mix the dough for 10 minutes
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Add pumpkin puree and continue mixing for 13 minutes
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Add butter and mix using dough cycle for 30 minutes
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Become a dough that can pull out a thin film
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Put it into a bowl and let it ferment until doubled in size
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Prepare fillings and decorations
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Divide the fermented dough into 4 equal parts and roll into balls
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Press flat and wrap in diced cheddar cheese
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Place the seam downwards into a baking pan and ferment for about 30 minutes
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When the dough grows, brush the surface with egg wash,
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Use scissors to cut a cross cut at the top
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Sprinkle with mozzarella and continue to ferment for 10 minutes
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 15 minutes
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Golden on the surface, out of the oven
