~Pumpkin Pudding Bread
Overview
Simple bread with a little thought creates another delicious taste. For the theme of this baking competition, the butter in the bread was replaced with corn oil, and the amount of sugar was also reduced. As a staple food, it is healthier to eat with less oil and sugar. The top is golden pumpkin cheese pudding and fresh blueberries. Just looking at it will make you appetite.
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Ingredients
Steps
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Put all the bread ingredients into the cooking machine.
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Knead the dough to the expansion stage. How to judge the expansion stage: Pull the dough apart and the holes will appear irregular.
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Place in a warm place for the first fermentation until doubled in size.
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Take out the dough and deflate it, divide it into 6 pieces of dough, 80g each for large dough and 35g each for small dough. All rounded.
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Use a rolling pin to roll the large dough into a round shape and place it into a round mold with a diameter of 11 cm. It is best to brush the mold with oil in advance to prevent sticking.
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Roll the small dough into a long strip, twist it in the opposite direction, fold it in half, and arrange it into a twist.
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Connect the twist-shaped surface first, arrange it into a ring shape, and place it on the round surface.
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Place in the oven and ferment until 1.5 times its original size.
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Pour in the pumpkin cheese pudding liquid and garnish with a few blueberries.
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The second to last level of the oven, 180 degrees hot air, about 15 minutes.
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Finally, add the recipe for making pumpkin cheese pudding: 25 grams of cream cheese, 50 grams of pumpkin puree, 28 grams of powdered sugar, 15 grams of whipping cream, 20 grams of egg liquid, and 3 grams of cornstarch. Add the cream cheese, powdered sugar, and light cream to the freshly steamed pumpkin while it's still hot. Stir evenly with a food processor. Finally, add the egg liquid and starch and mix well.
