#trust之美#pumpkin Cheese Health Package
1.
For the old French noodles, mix all the ingredients of the old French noodles, cover them with plastic wrap and let them double at room temperature, then put them in the refrigerator overnight.
2.
Cut the pumpkin into small pieces, steam it, control the water, and press it into pumpkin puree for later use.
3.
Take 75G of steamed pumpkin puree and 50G of fermented old French noodles and add them to the main dough except butter
4.
When kneading the dough in the bread machine, prepare the pumpkin cheese filling. Pour the remaining pumpkin puree with sugar into a non-stick pan and fry until the pumpkin puree forms a dough.
5.
After the pumpkin puree is fried, add the weighed cream cheese while it is hot and stir evenly with a spatula. Seal it and put it in the refrigerator.
6.
After the pumpkin puree is fried, knead the dough until it can pull out a thicker film, add butter and knead to the expansion stage.
7.
Tighten the dough with a fresh-keeping bag. Be sure to drain the air and tighten the opening. If the dough is particularly sticky, you can also drop a few drops of odorless salad oil into the fresh-keeping bag to prevent the dough from drying out and sticky.
8.
The second fermented dough
9.
Exhaust, round, relax for half an hour
10.
Divide into 75G small dough, round and relax for 15 minutes
11.
Take a dough and roll it into a thick dough with thin edges in the middle
12.
Wrap the fillings, similar to wrapping egg yolk crisps, and close your mouth. Pay attention to pinch the bottom firmly.
13.
Flatten the wrapped dough gently
14.
Place them at a certain distance, and use scissors to cut five or six cuts around the dough. Then make a second serve.
15.
After the second fermentation is completed, lightly brush the egg liquid on the epidermis
16.
Preheat the oven to 180 degrees, middle level, up and down, 15 minutes.
Tips:
1. Note that the old French noodles added to the recipe are 50G, not all the amount of old French noodles, the remaining old French noodles can be placed for two to three days.
2. Those who have enough time do not need to ferment the dough at low temperature, so that the fried pumpkin puree cheese filling can be used on the same day.
