Pumpkin Cheese Bread
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
3
It has been a few days since I received the silicone pad from Youzhibei, and it has been delayed until now to start the trial report.
Since I started to learn to bake, I bought the kind of ordinary silicone mat on the Internet. It is very useful when kneading dough, but it also has many shortcomings, such as too small size, such as too slippery noodles, easy to stick...
Then I gave up and kneaded the dough with a panel.
This time I received the silicone pad from Youzhibo for a trial. When I first opened the package, I felt it was big and thick. After I tried it, I fell in love with the silicone pad to knead the dough, and the wooden panel was abandoned again. I am such a person who loves the new and dislikes the old. Youzhi Baking Trial Report] Pumpkin Cheese Bread
The silicone pad for baking is made of food-grade silicone, with scales and dimensions, light weight, high temperature resistance, good anti-slip performance, and easy to clean.
1. Anti-slip and anti-sticking. When rolling or kneading the dough, the use of silicone pads can prevent slippage, and at the same time achieve physical anti-sticking. Use as little dry powder as possible to keep the dough more water.
2. Use as a scale meter. It is very convenient to roll out the size and size of the dough you need, which is conducive to the shaping and the neat shape of the finished product.
3. The silicone pad can also be baked in the oven, which is physically non-sticky and easy to demold.
After the renovation of Metro in the southern suburbs, I never visited it again. After I went this time, I found that the place is bigger and the types are neatly arranged. The types of cheese and sausages have been displayed in refrigerators, and the types of goods are more comprehensive than before. Seeing this kind of matured cheese, I thought about doing something.
Red Leicester cheese, originally produced in Leicestershire, England, is named after the city of Leicester. The color is a bit like the fruit of annatto, yellow-red. Similar to cheddar cheese, although it is crunchy; it can still be made orange by adding annatto extract during the production process. Its fairly mild taste can be paired with most foods, wines, beer, etc., as well as Welsh cheese. It tastes as pure and smooth as milk, and the taste is milder and mellow. It has a solid appearance and texture, which makes it suitable for shredding, and it is an excellent choice for toasting or baking potato cheese. The fruity taste makes it suitable for pasta, shortbread, pies or cakes. The best thing about it is that it has a slight nutty taste. Although it is called Red Lester, there is no white, purple or yellow Lester cheese. The outer skin is orange-red and has a powdery mold.
I made it a little late in the afternoon, so I rushed to exercise. I was afraid that it would be too much. I put it in the refrigerator and fermented. After I got back from the exercise, I was tired and didn't want to do it. I continued to refrigerate and ferment overnight. The organization is more delicate and soft than I expected. After the bread is ready, the cheese is torn apart, and the cheese flows like quicksand, but it solidifies within a few seconds. The taste is slightly salty, and it blends well with the bread that is not too sweet.
Since I started to learn to bake, I bought the kind of ordinary silicone mat on the Internet. It is very useful when kneading dough, but it also has many shortcomings, such as too small size, such as too slippery noodles, easy to stick...
Then I gave up and kneaded the dough with a panel.
This time I received the silicone pad from Youzhibo for a trial. When I first opened the package, I felt it was big and thick. After I tried it, I fell in love with the silicone pad to knead the dough, and the wooden panel was abandoned again. I am such a person who loves the new and dislikes the old. Youzhi Baking Trial Report] Pumpkin Cheese Bread
The silicone pad for baking is made of food-grade silicone, with scales and dimensions, light weight, high temperature resistance, good anti-slip performance, and easy to clean.
1. Anti-slip and anti-sticking. When rolling or kneading the dough, the use of silicone pads can prevent slippage, and at the same time achieve physical anti-sticking. Use as little dry powder as possible to keep the dough more water.
2. Use as a scale meter. It is very convenient to roll out the size and size of the dough you need, which is conducive to the shaping and the neat shape of the finished product.
3. The silicone pad can also be baked in the oven, which is physically non-sticky and easy to demold.
After the renovation of Metro in the southern suburbs, I never visited it again. After I went this time, I found that the place is bigger and the types are neatly arranged. The types of cheese and sausages have been displayed in refrigerators, and the types of goods are more comprehensive than before. Seeing this kind of matured cheese, I thought about doing something.
Red Leicester cheese, originally produced in Leicestershire, England, is named after the city of Leicester. The color is a bit like the fruit of annatto, yellow-red. Similar to cheddar cheese, although it is crunchy; it can still be made orange by adding annatto extract during the production process. Its fairly mild taste can be paired with most foods, wines, beer, etc., as well as Welsh cheese. It tastes as pure and smooth as milk, and the taste is milder and mellow. It has a solid appearance and texture, which makes it suitable for shredding, and it is an excellent choice for toasting or baking potato cheese. The fruity taste makes it suitable for pasta, shortbread, pies or cakes. The best thing about it is that it has a slight nutty taste. Although it is called Red Lester, there is no white, purple or yellow Lester cheese. The outer skin is orange-red and has a powdery mold.
I made it a little late in the afternoon, so I rushed to exercise. I was afraid that it would be too much. I put it in the refrigerator and fermented. After I got back from the exercise, I was tired and didn't want to do it. I continued to refrigerate and ferment overnight. The organization is more delicate and soft than I expected. After the bread is ready, the cheese is torn apart, and the cheese flows like quicksand, but it solidifies within a few seconds. The taste is slightly salty, and it blends well with the bread that is not too sweet.
