Pumpkin Cheese Bread
1.
Tear small pieces of old noodles, and put all the dough materials except butter into the bucket of the bread machine
2.
After a kneading process is over, put butter in, continue kneading again, the dough can be pulled out of the film
3.
The beaten dough is rounded, put in a basin and fermented at 23°C for about 30 minutes. Cover with plastic wrap and put it in the refrigerator to ferment overnight.
4.
Take out the dough the next day and let it warm up at room temperature for about 30 minutes
5.
Take out the dough that has been fermented in place, press the exhaust to round, cover with plastic wrap and proof for 30 minutes, and the dough will continue to expand to nearly double its size
6.
Fresh cheese is put together with pumpkin filling and powdered sugar
7.
Stir evenly with a spoon, and serve as a pumpkin cheese filling
8.
After proofing, the dough is pressed and exhausted, pressed into a large circle, and filled with fillings
9.
Slowly close the mouth into the shape of a bun
10.
Put it into an 8-inch round cake mold, cover it with plastic wrap, put a heavy object on it, and send it twice
11.
Brush a little milk on the surface of the dough (fermented to almost full mold)
12.
Put it into the preheated oven, the oven is in cake/bread mode, the upper and lower fires are preheated at 170 degrees, and the time is set for 28 minutes
13.
After baking for 25 minutes, turn off the heat, take out the bread, and let it cool on the grill
14.
After cooling thoroughly, cut the bread into three equal slices, sift the powdered sugar on the surface, and then serve.
Tips:
1. The old noodles are leftovers from the last bread making. If not, you can increase the flour to 280 grams and the water to 140 grams.
2. This bread uses dumpling flour, which is very good except that the stamina is slightly worse.
3. When the dough is fermented for the second time, put heavy objects on the surface to prevent the dough from rising too high
4. Pumpkin stuffing, fried in a pot with steamed pumpkin puree, add sugar according to taste
5. Fresh cheese is filtered with unsweetened Caspian yogurt, which can be replaced with the same amount of cream cheese
