Recipe: Pumpkin Chocolate Soft European Bread (Chocolate Cheese Filling)

Home Cooking Recipe: Pumpkin Chocolate Soft European Bread (Chocolate Cheese Filling)

Ingredients:

Steps:

  1. Home Cooking Recipe: Pumpkin chopped food machine is made into pumpkin puree. (The water content of pumpkin puree is not easy to master. The way I handle it is to put it into pumpkin puree and put it into the wok to fry the water, so that the water content of the dough can be accurately controlled. The water content of this dough is 65%, and experienced baking enthusiasts can grasp the humidity of the dough by themselves);

    Pumpkin chopped food machine is made into pumpkin puree. (The water content of pumpkin puree is not easy to master. The way I handle it is to put it into pumpkin puree and put it into the wok to fry the water, so that the water content of the dough can be accurately controlled. The water content of this dough is 65%, and experienced baking enthusiasts can grasp the humidity of the dough by themselves);

  2. Home Cooking Recipe: Mix high-powder, white sugar, salt, dry yeast, water and pumpkin puree to evenly spread to the surface, add butter and knead evenly, cover with plastic wrap for the first fermentation;

    Mix high-powder, white sugar, salt, dry yeast, water and pumpkin puree to evenly spread to the surface, add butter and knead evenly, cover with plastic wrap for the first fermentation;

  3. Home Cooking Recipe: The first fermented dough is divided into two pieces in a ratio of 1:2, mixed with 15 g of water and 15 g of cocoa powder, and kneaded into a small dough to become a cocoa dough and a pumpkin dough;

    The first fermented dough is divided into two pieces in a ratio of 1:2, mixed with 15 g of water and 15 g of cocoa powder, and kneaded into a small dough to become a cocoa dough and a pumpkin dough;

  4. Home Cooking Recipe: Stuffing: the cream cheese is heated and beaten with water, add the yogurt in three portions, stir evenly, add cocoa powder and white sugar and mix well;

    Stuffing: the cream cheese is heated and beaten with water, add the yogurt in three portions, stir evenly, add cocoa powder and white sugar and mix well;

  5. Home Cooking Recipe: Divide the pumpkin dough into six portions, each set to stand for five minutes, then round into a round sheet, and divide the prepared chocolate cheese filling into six portions and wrap them in pumpkin dough;

    Divide the pumpkin dough into six portions, each set to stand for five minutes, then round into a round sheet, and divide the prepared chocolate cheese filling into six portions and wrap them in pumpkin dough;

  6. Home Cooking Recipe: The dough wrapped with the filling is rounded and allowed to stand for five minutes;

    The dough wrapped with the filling is rounded and allowed to stand for five minutes;

  7. Home Cooking Recipe: Divide the cocoa dough into six equal pieces into round pieces and wrap them over the pumpkin dough filled with stuffing and close the mouth;

    Divide the cocoa dough into six equal pieces into round pieces and wrap them over the pumpkin dough filled with stuffing and close the mouth;

  8. Home Cooking Recipe: Cut the mouth with a sharp knife and put it into a four-inch round mold for the second fermentation. After the second fermentation, the baking temperature is set in combination with the oven, and the reference value is: 180 ° C, 20 minutes.

    Cut the mouth with a sharp knife and put it into a four-inch round mold for the second fermentation. After the second fermentation, the baking temperature is set in combination with the oven, and the reference value is: 180 ° C, 20 minutes.

Tips:

This formulation is the amount of six four inch round molds.


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