#aca烤明星大赛#~pumpkin Pudding Bread
1.
Put all the ingredients in the bread ingredients into the cook machine.
2.
Beat the dough into an expanded phase. Method for judging the expansion stage: Pull the dough apart, and the holes are irregular.
3.
Put it in a warm place for the first fermentation until it is twice as large as the original.
4.
Take out the dough and vent, and divide into 6 pieces of dough, 80 grams each for the large dough and 35 grams each for the small dough. All rounded.
5.
Roll the large dough into a circle with a rolling pin and put it into a circular mold with a diameter of 11 cm. It is best to brush the oil in advance to prevent sticking.
6.
Roll the small dough into a long strip, twist it in the opposite direction, fold it in half, and arrange it into a twist.
7.
Connect the twist-shaped noodles to the first place, arrange them into a ring, and place them on the round surface.
8.
Put it in the oven and ferment to 1.5 times its original size.
9.
Pour in the pumpkin cheese pudding liquid and garnish with a few blueberries.
10.
The second to last floor of the oven, hot air at 180 degrees, about 15 minutes.
11.
Finally, add the method of making pumpkin cheese pudding: 25 grams of cream cheese, 50 grams of pumpkin puree, 28 grams of powdered sugar, 15 grams of light cream, 20 grams of egg liquid, and 3 grams of corn starch. Add the cream cheese, powdered sugar, and whipped cream to the freshly steamed pumpkin while it is hot. Stir evenly with a cooking machine, and finally add egg liquid and starch, mix and mix well.
