It's been a few days since we received the excellent baked silicone mat, and we've been delayed until now to start the trial report.Since I started to learn how to bake, I bought a very ordinary silicone mat on the Internet, which is very useful for kneading, but it also has many shortcomings, such as the size is too small, such as the dough is too smooth, easy to stick... and then I gave up, or use a panel to knead the dough.This time I received a good baked silicone mat, and when I opened the package, I felt very big and thick.After trying it, I liked the silicone pads, and the wooden panels were abandoned.I'm the kind of person who likes the new and the old.The silicone pads used for baking are made of food-grade silicone, with scales and sizes, lightweight, heat-resistant, slip-resistant, and easy to clean.1, anti-slip and anti-stickThe use of silicone pads when kneading flour or dough is very slip-resistant, while being physically adhesive-resistant, with as little dry powder as possible, the dough can retain more moisture.2, used as a scale meter.It is convenient to extract the size and size of the leather you need, which is conducive to the shape and shape of the finished product.3, silicone pads can also be inserted into the oven for baking, physically non-sticky, easy to remove the mold.After the renovation of the southern suburb of Medron, I never went there again.This time I went later and found that the place was bigger, the categories were neat, and things like cheese and sausage were already on display in the refrigerator, and the variety of goods was more complete than before.Seeing this ripened cheese makes me want to do something.Red Leicester cheese, first produced in Leicestershire, England, is named after the city of Leicester.The color is a bit like the fruit of the coriander tree, yellow-red in color.Similar to cheddar cheese, although it is crispy; however, it can be made orange by adding a resin extract during the production process.Its rather mild flavor can be combined with most foods, such as wine, beer, and Welsh cheese.It tastes as smooth as milk and has a milder flavor.It has a solid appearance and texture, which makes it suitable for slicing, and it is a good choice when baking bread or baking potato cheese.It has a fruity flavor so that it can be used with pasta, crackers, pies or cakes.The best thing about it is that it has a faint nutty taste.Although it is called Red Leicester, there is no white, purple or yellow Leicester cheese.The outer skin is orange-red with a powdery pattern.I did it a little late in the afternoon, I hurried to the gym, I was afraid of the hair too much, I put it in the refrigerator to refrigerate the fermentation, I waited until the exercise came back, I was tired and didn't want to do it, I continued to refrigerate the fermentation for a night.The organization is more delicate than I expected.After the bread is done, it is torn, the cheese flows like sand, but after a few seconds it solidifies again, it tastes a little salty, and it mixes well with the not too sweet bread.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
60 grams of low-fat flour
40 grams of milk
40 grams of water
One egg.
1/4 teaspoon of salt
35 grams of flour
4 grams of yeast
60 grams of pumpkin
20 grams of butter
80 grams of Red Leicester aged cheese
Masurilla cheese in moderation

How TO MADE Pumpkin and cheese bread

Steps 1 to 4

1. Preparation of materials

2. Masurilla cheese scrub, butter softened at room temperature

3. In the bread maker, add milk, water, eggs, salt, and sugar powder.

4. High and low powder in pumpkin paste

Steps 5 to 8

5. Finally, add the yeast.

6. Remove the dough and put it on a well-baked silicone mat.

7. Softened butter

8. From the bottom up, rub evenly.

Steps 9 to 12

9. Until the transparent film can be rubbed out.

10. (You can also continue with the bread machine)

11. After smoothing the dough evenly, put it in a warm place and ferment it twice.

12. I put it in the fridge and refrigerated it.

Steps 13 to 16

13. From 6 p.m. to 9 a.m.

14. ）

15. A small piece of cheese is used as a backup.

16. The dough is well fermented, the gas is expelled, and the dough is mixed.

Steps 17 to 20

17. Divide into 60 grams of a small dough.

18. Wrapped in small pieces of cheese, rolled around.

19. The pan is coated with oil paper, the dough is arranged, and the dough is fermented for 30 minutes.

20. Cut a cross shape on the dough with kitchen scissors

Steps 21 to 24

21. It's called Masurila Cheese Silk.

22. Preheat the oven to 180 degrees.

23. Upper and lower pipes, middle layer.

24. Baked for 20 minutes.

25. Finished product

26. Finished product

27. Finished product

28. Finished product

29. Finished product

Handy cooking tips

　　Cheddar cheese can also be used instead of aged cheese.You can also sprinkle some dried onions.When the pumpkin is cooked, squeeze the water and call it a pumpkin.