Pumpkin cheese bread roll
The bread is very soft, and the flavor of egg and cheese is very strong!Sweep the egg liquid before entering the oven. Too early will affect the appearance
Step 1 . Preparing materials, I missed taking eggs and butter when taking photos. Pumpkin can be steamed (I cooked it in an electric rice cooker, so there is less water. Put 2 grams of butter into the electric rice cooker, pour in the pumpkin, press and then heat it) and let it cool.
Step 2 . Beat the eggs (leave an egg yolk behind), pumpkin puree and milk with a cooking machine (it will be more delicate), pour them into a basin with flour, yeast and powdered sugar, and mix the noodles
Step 3 . Mix the dough and add the melted butter. Soften the dough until the butter is completely absorbed
Step 4 . The dough is soft, covered with fresh-keeping film for 10 minutes (the dough has toughness and can be elongated), taken out and divided into several parts, about 40 ~ 50g each
Step 5 . Roll each small dough into a wide side and a narrow side as shown in the figure. Put the pre cut cheese on the wide side and roll it on the narrow side
Step 6 . Ferment in a warm place
Step 7 . Send it twice as big, sweep some egg yolk liquid on the surface, preheat it for 10 minutes, bake it in the middle layer for 20 minutes, and then come out of the oven and let it cool on the Internet.
Step 8 . Look at the middle, it's bursting!
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