Green onion cheese and ham bread
Overview
Now when making bread, I like to add some pumpkin puree and light cream as usual. The soft texture and beautiful color make people happy instantly! This time I used Thai sweet and spicy sauce instead of ketchup, and it tasted even better!
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Ingredients
Steps
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Steam 100 grams of raw pumpkin in water, add 50 grams of sugar after steaming, and press it into pumpkin puree while it is hot.
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Put all the ingredients except butter into the bread bucket, stir until it becomes fluffy, turn on the kneading function, add butter after forming a dough, and knead it into a rough film. My bread has almost never been kneaded out of the glove film, mainly due to limited time. Personally, I feel that the two fermentations are in place and it is also very soft. The amount of whipping cream here is for your reference, because the steamed pumpkin will release moisture, and the whipping cream needs to be added slowly according to the humidity of the dough. Almost 100 grams of whipping cream was used before and after.
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The kneaded dough is left to ferment. This is how it will ferment.
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Deflate the fermented dough and knead evenly, weigh and divide into 8 equal parts.
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Cut a 50g ham sausage into two halves; take a piece of dough and roll it into a dough sheet, roll the ham sausage into it with the seam facing down.
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Make 8 portions in sequence and put them in the oven for the second batch.
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Second serve completed. At this point preheat the oven to 160 degrees.
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Brush the surface with sugar water, sprinkle an appropriate amount of mozzarella cheese, and then squeeze on Thai sweet and spicy sauce. You can also add ketchup, salad dressing or something. I think the Thai sweet and spicy sauce tastes better.
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Finally sprinkle with chopped green onion.
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Place in the middle and lower racks of the oven at 160 degrees for about 15 minutes. My temperatures and times are for your reference, after all, there are differences between ovens.
