Pumpkin Cheese Bread
1.
Prepare materials. Shredded mozzarella cheese, butter softened at room temperature
2.
Put milk, water, eggs, salt, and powdered sugar in the bread machine
3.
Add pumpkin puree, high flour and low flour
4.
Finally put the yeast
5.
Kneading program (Dongling's bread maker kneading program is 10 minutes)
6.
Take out the mixed dough and place it on the silicone mat of Youzhibak
7.
Put in softened butter
8.
Rub evenly from bottom to top. Until you can knead out a transparent film. (You can also use the bread machine to continue kneading)
9.
After kneading the dough smoothly, put it in a warm place and ferment to 2 times. (I put it in the refrigerator and fermented. I made it from 6pm to 9am.)
10.
Cut cheese into small pieces and set aside
11.
The fermented dough, exhaust the gas, and knead it evenly
12.
Divide into a small dough of 60 grams
13.
Wrap in small pieces of cheese and round
14.
Line the baking tray with greased paper, arrange the dough, and let it rise for another 30 minutes
15.
Use kitchen scissors to cut out a cross pattern on the dough
16.
Sprinkle with shredded mozzarella cheese
17.
Preheat the oven 180 degrees. Upper and lower tubes, middle layer. Bake for 20 minutes
Tips:
1. Aged cheese can also be replaced with cheddar cheese.
2. You can also sprinkle some dried chives for garnish.
3. After the pumpkin is steamed, squeeze the water and weigh it again.