The Bread that Looks Good and Bursts! Pumpkin Cheese Owl
1.
Prepare all ingredients.
2.
Put all the ingredients except butter in the mixing bowl (salt and sugar are placed diagonally, and the yeast is placed in the middle and covered with flour).
3.
Turn on the 1st gear to mix well.
4.
Turn on the 4th gear and stir until the thick film can be pulled out.
5.
Add the softened butter and continue to stir.
6.
Take a piece of dough and stretch it slowly with your hands to pull out a uniform film.
7.
Make it into a smooth dough, put it in a container and cover it with plastic wrap, and ferment at room temperature to double its size (poke the hole with your hands and will not shrink or collapse).
8.
Pumpkin puree, sugar and butter, fry in a milk pan until thick, add softened cream cheese, mix well and set aside.
9.
After the fermented pumpkin dough, take out the air and divide it into 8 equal portions. Cover with plastic wrap and relax for 10 minutes.
10.
Roll out the loose dough with a rolling pin to vent, wrap it in the pumpkin cheese filling, close it and squeeze it into a round.
11.
Put it in the oven for secondary fermentation for 32 to 40 minutes. Take out the bottle cap in the middle, sift the high-gluten flour, put the pumpkin seeds, use a knife to mark out the lines you like, send it into the preheated oven 170 degrees and bake for 20 minutes (cover the tin foil after the surface is colored).
12.
Let's eat~
Tips:
1. The water absorption of flour is different, you can reserve 10-20 grams of liquid and add slowly;
2. Today, I used the high-value Baicui Q7 chef machine for kneading. The base is very stable, the mixing process is very quiet, the operation is simple, the film is fast, and the capacity is 7L. It can easily mix 1500 grams of dough, 22 egg whites, and There are three mixing paddles, which can be used to beat egg whites and cream. It is multi-purpose, saving time and effort. It also has a light, which is very user-friendly;'
3. The article is from @糖宝么么木木.
