단호박 크림치즈빵 만들기 : Making Kabocha Creamcheese Bread
11.8 هزار بار بازدید -
6 سال پیش
-
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Click on the description box!
Carb on carb is rationally wrong, but I can never resist it. Being born in South Korea, I must be addicted to carbohydrates-- I'm just casually adding carby pumkin into carb-loaded bread. This bread is full of inclusions, making it suitable to munch on for a quick breakfast.
*The kabocha will become a mush if you boil them for too long. Do a skewer test and drain the sugary liquid.
*You can put less yeast (1-2g) and make this bread using the folding method.
*You can adjust the amount of cream cheese or kabocha to your taste.
*I used 27c water to complete the dough.
Bread:
Bread flour 180g
Whole Wheat flour 70g
Water 175g
Salt 5g
Instant Yeast 3g
------------------------------------------
Braised Kabocha:
Kabocha 250g
Sugar 50g
Honey 20g
Water 90g
------------------------------------------
Filling:
Braised Kabocha
Creamcheese 70g
Click on the description box!
Carb on carb is rationally wrong, but I can never resist it. Being born in South Korea, I must be addicted to carbohydrates-- I'm just casually adding carby pumkin into carb-loaded bread. This bread is full of inclusions, making it suitable to munch on for a quick breakfast.
*The kabocha will become a mush if you boil them for too long. Do a skewer test and drain the sugary liquid.
*You can put less yeast (1-2g) and make this bread using the folding method.
*You can adjust the amount of cream cheese or kabocha to your taste.
*I used 27c water to complete the dough.
Bread:
Bread flour 180g
Whole Wheat flour 70g
Water 175g
Salt 5g
Instant Yeast 3g
------------------------------------------
Braised Kabocha:
Kabocha 250g
Sugar 50g
Honey 20g
Water 90g
------------------------------------------
Filling:
Braised Kabocha
Creamcheese 70g
6 سال پیش
در تاریخ 1397/06/09 منتشر شده
است.
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